Prep time: 20 min Serves: 8-12
Recipe by: Kathleen Daelemans
This recipe is easy to make and does not require an oven, so it’s perfect for those days it’s either too hot to cook or you don’t feel like doing any more than grating vegetables.
Ingredients:
- 2 tbsp Dijon mustard (or any mustard of your preference)
- 4 tbsp red wine vinegar
- 1 tsp celery or caraway seed
- 1/2 tsp sugar (optional)
- 1/2 tsp salt
- 2 Tbsp olive oil
- Cracked black pepper
- 1 pound beets (about 3), peeled and shredded
- 1/2 pound carrots (about 6 small), peeled and shredded
- 3 Tbsp fresh parsley leaves, chopped
Directions:
- In a small bowl mix mustard, red wine vinegar, celery or caraway seed, sugar, and olive oil. Season with salt and pepper to taste.
- Place beets, carrots, and parsley into large serving bowl.
- Pour dressing over salad. Toss to combine. Taste and adjust seasoning.