Beet and Carrot “Slaw”

You may have noticed the beautifully bright red salad atop my black bean burger lunches this week. In order to keep myself entertained with my food, I like to fill my plate with a variety of options. By adding this slaw to my lunches, I added flavor, variety, and whole lot of color.

Beet and Carrot Slaw
3-4 small red beets
5-6 small carrots
1/2 cup cilantro, chopped
2 Tablespoons extra virgin olive oil
1 teaspoon salt
2 Tablespoons red wine vinegar

Shred the carrots and beets either on a box grater or on the grater attachment of a food processor. Mix in a bowl with all of the other ingredients. Let sit for at least an hour before eating. Serve cold or room temperature.


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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