A colorful cabbage-free slaw made with golden beets, celery, and fennel that's dressed in a minty cider-vinaigrette. It's great to make ahead and tastes even better after one or two days in the fridge.
In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint; serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days.
For faster prep, quarter the vegetables lengthwise and feed them through the tube of a food processor fitted with the julienne attachment.