Recipe of the week: Beet and apple slaw

Next time you dress a salad with olive oil, do more than check the label, said Jane Black in The Washington Post. “A new movement is afoot” among high-quality producers to create another category, called “super-premium,” to supercede the catchall term “extra virgin”—which means little more than not offensively rancid. Until labeling changes, taste oils side by side: The top-selling extra-virgin oils have relatively high rancidity; in comparison, the freshness of the best oils should be striking.

Beet and apple slaw

Adapted from Big Vegan, by Robin Asbell (Chronicle)

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1 medium beet, trimmed, peeled, and cut into chunks

2 medium Granny Smith apples, cored and cut into chunks

½ head green cabbage, cored

3 tbsp champagne vinegar

1 tbsp agave syrup (or honey)

1 tbsp Dijon-style mustard

¼ tsp salt

¼ cup olive oil

½ cup packed flat-leaf parsley, coarsely chopped, for garnish

Using a box grater or a food processor fitted with a shredding disk, coarsely shred chunks of beet and apples, transferring to large stainless-steel bowl as you work.

Use large-holed side of box grater to cut cabbage, or, if using a food processor, switch to a slicing disk; the yield should be 2 packed cups. Add cabbage to bowl.

Whisk together vinegar, agave syrup, mustard, and salt. Whisk in oil to form an emulsified dressing. Pour over beet-apple-cabbage mixture and toss to coat. Transfer to serving bowl and sprinkle with parsley. Cover and refrigerate for up to 2 days. Serve chilled. Serves up to 7 as a side.