Beet, Spinach & Carrot Slaw

I do not particularly care for beets. I will eat them, if necessary, but I don’t like them. However, I do like this slaw recipe, despite the abundance of beets.

In a large bowl, whisk together 1/4 cup fresh orange juice, 2 tablespoons olive oil, 2 teaspoons red wine vinegar, 1-1/2 teaspoons Dijon mustard, and coarse salt and ground pepper.

Trim and peel about a pound of beets. Grate the beets and place in a strainer. Rinse until water runs clear, then squeeze dry with paper towel. Add to bowl.

Trim and peel two medium carrots and grate. Add to bowl.

Wash a large handful of spinach, then cut into thin strips. Add to bowl.

Toss to combine. Let stand for 15 minutes before serving.

Serves 4, although it could easily feed at least 6 as a side dish.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s