Raw Beet Slaw with Fennel, Tart Apple, and Parsley

Beets are terrific raw! Serve this slaw as an alternative to coleslaw for a summer barbecue, a beautiful accompaniment to cured salmon for a brunch or appetizer, or a condiment to cured meats or alongside a slice of country pâté. I like to use a mandoline to cut the beets into matchsticks. A sharp chef’s knife works well, too. With all this fine cutting, you’ll have rosy red hands if you don’t wear disposable surgical gloves (see the Cautionary Note).