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