Carrot Beet Slaw
POCKETKnife.life

Photo by Lisa Bauso
- Serves
- 6
Crowd pleaser. Child pleaser. And ode to Claudia Roden.
Ingredients
- 1/2 pound beets
- 1/2 pound carrots
- 4 tablespoon fresh squeezed orange juice
- 2 tablespoon fresh squeezed lemon juice
- 2 tablespoon extra virgin olive oil
- 4 tablespoon fresh mint chiffonade
- sea salt to taste
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Directions
- Step 1
Peel and shred carrots and beets in food processor (or with a large box grater).
- Step 2
Combine remaining - vinaigrette - ingredients in a ball jar and shake to emulsify.
- Step 3
Toss carrots and beets with vinaigrette. Season to taste with sea salt.
- Step 4
Serve right away or chill - it keeps well in the refrigerator for days.