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.