Beet and Carrot Slaw

By michaelmeiner

Ingredients

• 2 Tablespoons lemon juice
• 1 Tablespoon red wine vinegar
• 1 clove garlic -- minced
• 1/2 small onion -- finely diced
• 1 teaspoon cumin seeds
• 1 teaspoon honey
• 1/2 teaspoon paprika
• 1/4 cup olive oil
• 2 large carrots -- julienned
• 1 large beet -- julienned

Preparation

Step 1

Put the lemon juice, vinegar, garlic, onions and salt and pepper in a large bowl. In a small skillet, toast the cumin seeds until fragrant, about 3 minutes. Grind in a spice grinder until fine. Add the honey, ground cumin, paprika and cayenne to the bowl. Whisk in olive oil.

Add carrots and beets to the dressing.