Beet and Carrot Slaw: Recipe
A friend of mine just sent an email requesting my Beet and Carrot Slaw recipe. I immediately went to the blog to send her a link. After searching for about ten minutes, I realized that I talk about this all the time, but I had yet to choke up the recipe.
This recipe is so easy and so delicious. And even my husband, who has never been much of a beet eater, goes through periods where he eats this everyday. It’s also gorgeous and would be a welcome, uh, cleansing addition to any Thanksgiving meal. Next time I make it – which will probably be in a couple of days since I just added it to my own Thanksgiving menu – I’ll be sure to take a picture!
Beet and Carrot Slaw
Ingredients
Equal numbers of beets and carrots, peeled and grated finely (or run through a processor); I usually do about 4 medium to large or 6 small. It depends on how much you want to make.
1/2 bunch of parsley, cleaned and minced.
2 tablespoons (more or less) of extra virgin olive oil
juice of 1 lemon AND 1 lime
1 tablespoon cinnamon
1 tablespoon turmeric
1 tablespoon of cumin
Directions
1) Add all of the ingredients except the spice in a large metal bowl and toss well.
2) Then sprinkle the spices while continuing to toss (to avoid clumping).
3) Adjust seasoning and oil to taste.
4) Enjoy!
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