Carrot, Beet & Apple Slaw with Chevin & Toasted Hazelnuts

Something light and fresh for the warmer days ahead. Carrot, beet and apple tossed in a herb vinaigrette with goat's cheese and toasted hazelnuts. This combination is mouthwatering and ever so satiating.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Side Dish
Servings 2


  • 100 g julienned carrot
  • 100 g julienned beetroot
  • 1 granny smith apple cut into matchsticks


  • 3 Tbsp (45 ml) olive oil
  • 1 Tbsp (15 ml) white wine vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 1 ½ tsp (7.5 ml) honey
  • 2 tsp (15 ml) chopped mint
  • 1 tsp (5 ml) chopped dill
  • 50 g hazelnuts toasted and chopped
  • 50 g chevin crumbled


  • Add the prepared carrot, beet and apple to a large bowl.
  • Place dressing ingredients into a small jar. Shake until emulsified. Season to taste.
  • Lightly toss slaw with dressing.
  • Stir in the chopped nuts and crumbled chevin.


This recipe featured on the Morning Expresso Show recently where I showcased 3 inspired ways to use the humble carrot.
Tried this recipe?Let us know how it was!