Fresh fennel bulb thinly sliced with apples, cabbage, walnuts, and raisins in a light dressing make a fresh slaw. Paired with quick-cooking pork skewers with raw apple cider vinegar and garlic marinade.

Serves 4 

Directions:

Preheat oven to 425 degrees. 

Roast beets:

Peel beets (watch out, they bleed everywhere and can stain cutting boards), and cut into chunks no larger than 1". Coat very lightly with olive oil, and spead on a parchment-lined baking sheet. Sprinkle with salt and pepper, roast for 30 minutes, flipping once. 

Make slaw:

Toss all slaw ingredients together in a large bowl, whisk together the ingredients for the dressing in a separate dish then pour over slaw. Mix well, serve cold. 

Marinate & cook pork:

In a small dish, whisk together the ingredients for the pork skewer marinade. Cut pork into strips about 1-2" wide for skewers, then place in marinade for at least 5 minutes.  Preheat a skillet or grill pan to high heat. Sear and cook pork 2-4 minutes per side, getting good color on one side before flipping. Serve immediately.