Author Notes
Crowd pleaser. Child pleaser. And ode to Claudia Roden. —POCKETKnife.life
Ingredients
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1/2 pound
beets
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1/2 pound
carrots
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4 tablespoons
fresh squeezed orange juice
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2 tablespoons
fresh squeezed lemon juice
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2 tablespoons
extra virgin olive oil
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4 tablespoons
fresh mint chiffonade
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sea salt to taste
Directions
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Peel and shred carrots and beets in food processor (or with a large box grater).
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Combine remaining - vinaigrette - ingredients in a ball jar and shake to emulsify.
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Toss carrots and beets with vinaigrette. Season to taste with sea salt.
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Serve right away or chill - it keeps well in the refrigerator for days.
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