Beet and Carrot Slaw

By BClover

serves 4
136 cal, 7.3 g fat, 2.3 g protein, 16.3 g carb, 4.2 g fiber

Ingredients

• 1/4 cup fresh orange juice
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons red-wine vinegar
• 1 1/2 teaspoons Dijon mustard
• Coarse salt and ground pepper
• 1 medium bunch beets with greens (about 1 pound)
• 2 medium carrots, grated

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

Make It Now

Directions

In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

Boiled Beets with Sauteed Beet Greens

directions