Carrot Beet Slaw

By POCKETKnife.life
September 27, 2014
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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
  1. Peel and shred carrots and beets in food processor (or with a large box grater).
  2. Combine remaining - vinaigrette - ingredients in a ball jar and shake to emulsify.
  3. Toss carrots and beets with vinaigrette. Season to taste with sea salt.
  4. Serve right away or chill - it keeps well in the refrigerator for days.

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