Food Network: Beet and Carrot Quick Slaw

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Beet and Carrot Quick Slaw
Recipe courtesy Kathleen Daelemans

Ingredients
2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

Instructions
In a small non-reactive bowl whisk together Dijon mustard, red wine
vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and
parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust

seasonings.