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

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