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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