BEET AND CARROT SLAW

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Beet and Carrot Slaw image

Use it all: Both the beets and their greens are used in this colorful, delicious slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1/4 cup fresh orange juice
2 tablespoons extra-virgin 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 into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

Nutrition Facts : Calories 136 g, Fat 7 g, Fiber 4 g, Protein 2 g

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