We're so spoiled here in Northern California with gorgeous weather! It makes me want to get my spring garden going which is why my little Jett and I headed out to buy some carrot seeds. Last year we planted carrots and the boys ate them right out of the ground all summer long. Although my little carrot seedlings are no where near edible, the ones in my 'fridge are. This Carrot Beet Slaw is inspired by all the warmth we've had shining down on us this weekend!
Look at those vibrant colors!
Raw Carrot Beet Salad
makes ~4-6 servings
Ingredients
3 medium-sized raw beets, peeled
2 large carrots, trimmed and peeled
1/4 C. diced red onion
2 Tb. white wine vinegar
1/3 C. extra-virgin olive oil
1 tsp. Dijon mustard
1 tsp. minced garlic
sea salt & ground black pepper to taste
2 Tb. fresh basil, chiffonated (or use another herb of choice like dill or parsley)
Directions:
1. In a small bowl, whisk together white wine vinegar, extra-virgin olive oil, Dijon mustard, garlic, onion, salt and pepper.
2. Grate the beets and carrots using either a food processor or manual grater. Place the grated beets and carrots in a medium bowl.
3. Pour the dressing over the grated beets and carrots, tossing well to coat. Cover and refrigerate for 1-3 hours to marinate.
4. Once the slaw has marinated and you're ready to serve (or eat!), toss with basil and add more salt and pepper as desired.
Here are a couple pics from Instagram...if you're not following me yet you must!
This one is for my upcoming cookbook which I haven't told y'all about yet...but I will. Anyway, it turned out super yummy and I got the shot I needed.
Jett and I went towards the city (San Francisco) to a beautiful animal/nature/kids museum kind-of-a-place while the other boys were outta town.
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