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Beet and Carrot Quick Slaw
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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 leavesIn 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.
| Nutritional Analysis per serving |
Calories 148 |
| Fat 8 g |
Saturated Fat 1 g |
| Carbohydrates 18 g |
Fiber 5 g |
| Protein 3 g |
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Try our Fat & Calorie Calculator for additional information. |
Other Recipes from this Episode
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