Beet and Carrot Slaw
Author: Cathy Russell
Serves: 4 to 6
- 2½ cups grated carrots
- 1½ cups grated raw beets
- ⅔ cup crumbled goat cheese (optional)
- ½ tsp Herbamare or regular sea salt
- 1½ tsp dill weed
- 2 tbsp red wine vinegar or lemon juice
- 2 tbsp olive oil
- Place beets and carrots in a medium-size bowl, add dressing ingredients and toss.
- Add goat cheese if using, and gently toss again.Recipe adapted from Enlightened Eating, by Caroline Marie Dupont.
Recipe by at https://www.cathyrussellcreativenutrition.com/beet-and-carrot-slaw/
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