• Liz Talley - Urban Graze

Carrot and Beet Slaw


A very pretty salad, and awesome way to use your beet greens!

1 medium raw carrot, grated 1 medium raw beet, grated 1 c. (well-packed) thinly snipped beet green ribbons (can substitute with kale, chard or spinach) 2 Tbsp. orange juice 1 Tbsp. olive oil 1 tsp. red wine vinegar 1/2 tsp. Dijon mustard Salt and pepper

Combine the carrots, beets and greens in a bowl. Whisk together the OJ, olive oil, vinegar and mustard. Season to taste with salt and pepper. \Toss into salad and serve.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#salad

0 views
  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now