Ruby Root Slaw


Raw carrots and beets are grated and tossed in an olive oil & vinegar dressing. A crispy delicate salad, delicious and full of freshness! 🙂

Blog beetsalad

Ingredients

  • 3 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • salt/pepper to taste
  • 3 red beets, peeled and grated (use the grater setting on your food processor!)
  • 2 large carrots, peeled and grated
  • 1 apple, peeled and grated
  • 1/4 c toasted chopped walnuts (optional)
  • 2 Tbsp chopped fresh parsley

Directions

  • In large bowl, whisk oil, vinegar, honey, salt and pepper.
  • Toss the dressing with beets, carrots, and apple.
  • Refrigerate for an hour or more to let flavors meld.
  • Fold in walnuts and parsley before serving

dit-elle-Esther

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