Recipe courtesy of Kathleen Daelemans
Beet and Carrot Quick Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 148 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
- Total: 20 min
- Prep: 20 min
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.