| Yield | |
|---|---|
| Prep time | 15 minutes |
Beet and Carrot Slaw
Summary
Description
Use it all; both the beets and their greens are used in this colorful, delicious slaw.
Ingredients
| 1⁄4 | c | fresh orange juice |
| 2 | T | extra virgin olive oil |
| 2 | t | red-wine vinegar |
| 1 1⁄2 | t | dijon mustard |
| ds | coarse salt & ground pepper | |
| 1 | bn | medium beets with greens |
| 2 | medium carrots, grated |
Instructions
In large bowl, whisk together orange juice, oil, vinegar and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in strainer and rinse until water runs clear, then squeeze dry with paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.
