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Beet and Carrot Quick Slaw

Recipe courtesy Kathleen Daelemans

Show: Cooking ThinEpisode: Occupational Hazards

  • Prep Time

    20 min

  • Level

    Easy

  • Yield

    4 servings

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Times:

Prep
20 min
Inactive Prep
--
Cook
--
Total:
20 min
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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.

Rated: 5 stars out of 53 Reviews

Nutrition Facts

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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