Carrot Beet Slaw

Name: Carrot Beet Slaw
Yield: Serves 6
Ingredients: 1/2 pound beets; 1/2 pound carrots; 4 tablespoons fresh squeezed orange juice; 2 tablespoons fresh squeezed lemon juice; 2 tablespoons extra virgin olive oil; 4 tablespoons fresh mint chiffonade; sea salt to taste

By POCKETKnife.life • September 27, 2014 • 0 Comments

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Author Notes: Crowd pleaser. Child pleaser. And ode to Claudia Roden. —POCKETKnife.life

Serves 6

1/2 pound beets
1/2 pound carrots
4 tablespoons fresh squeezed orange juice
2 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
4 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.

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