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