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.
Salts Kitchen 