Candy Stripe Beet And Carrot Slaw Recipes

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BEET AND CARROT SLAW



Beet and Carrot Slaw image

Yield serves 4

Number Of Ingredients 7

1/4 cup fresh orange juice
2 tablespoons 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

Steps:

  • 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 crosswise into 1/4-inch-wide strips, then wash well and dry. Peel and grate beets; place in a sieve and rinse until water runs clear, then squeeze dry with paper towels. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.
  • (Per Serving)
  • Calories: 136
  • Fat: 7.3g (1g Saturated Fat)
  • Protein: 2.3g
  • Carbohydrates: 16.3g
  • Fiber: 4.2g

BEET AND CARROT QUICK SLAW



Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

Steps:

  • In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

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