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
Directions
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.
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By the7clarks2005_...
Hanford, CA
on June 16, 2009
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What to do with our organic carrots and beets from our garden? This sounded so good and it delivered.
By agriffith0_7012345
FROSTBURG, MD
on January 10, 2007
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I made this slaw for a gathering of friends. I wanted something new to do with the slew of beets that I had -- no matter how many I eat, I just cannot seem to use them all up.
Anyway, this recipe worked perfectly.
I love the use of dijon in there; the flavor really works well with both the carrots and beets. Uh-huh.
My friends and I really enjoyed this and I will use this recipe again to be sure. Thanks!
By goingskiing_1570302
fremont, CA
on November 29, 2004
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Beet and Carrot Slaw was very colorful, healthy and delicious. (I also added a granny smith apple.
All of the ingredients sliced up quickly on a mandolin.
This would make a great salad for the holidays - Especially Christmas (when beets are in season here in CA or the Fourth of July.
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