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 leaves