Beet Slaw with Blood Orange/Aji Panca Vinaigrette

The Serious Foodie sauces were created with the goal of helping to create quick gourmet.  Here we show you the versatility of our Blood Orange/Aji Panca cooking sauce by making a full-of-flavor, chef-quality vinaigrette to dress our beautiful beet slaw.  To order our sauces, click HERE.

Blood Orange/Aji Panca Vinaigrette
Serves: 8 servings
You'll find so many uses for this impressive-tasting vinaigrette, besides salad dressing. Try it as a marinade, or use it as a finishing sauce over fish or a frittata. Best of all - it's simple to make.
  • 3 tablespoons of the Serious Foodie Blood Orange/Aji Panca sauce
  • 2 tbs apple cider vinegar
  • ¼ tsp salt
  • ½ Cup Extra Virgin Olive Oil
  1. Whisk together the Blood Orange/Aji Panca sauce, vinegar, and salt and pepper.
  2. While whisking, slowly pour in the olive oil. Continue to whisk until the dressing is thick.

This is the same slaw recipe as in our “Beautiful Beets” article – but it is so good that it deserves a separate posting.

Beet Slaw with Blood Orange/Aji Panca Vinaigrette
Serves: Serves 4
Our pictures shows red beets, but you can use golden, candy cane, or any other variety that looks fresh at your grocery store or farmer's market
  • 2 medium sized beets
  • 2 medium carrots, peeled
  • 2 green onions, sliced on a bias
  • ½ cup Blood Orange/Aji Panca vinaigrette (you can add more dressing, if you like)
  1. Spiral slice the beets (or grate to get large strips) .
  2. Spiral slice the carrots (or grate to get large strips).
  3. Combine the beets, carrots, and the green onion.
  4. Add enough dressing to the vegetables to coat. Toss together, and serve