Recipe information
Yield
serves 4
Ingredients
1/4 cup fresh orange juice
2 tablespoons olive oil
2 teaspoons red-wine vinegar
1 1/2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 medium bunch beets with greens (about 1 pound)
2 medium carrots, grated
Preparation
Step 1
In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves crosswise into 1/4-inch-wide strips, then wash well and dry. Peel and grate beets; place in a sieve and rinse until water runs clear, then squeeze dry with paper towels. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.
nutrition information
Step 2
(Per Serving)
Step 3
Calories: 136
Step 4
Fat: 7.3g (1g Saturated Fat)
Step 5
Protein: 2.3g
Step 6
Carbohydrates: 16.3g
Step 7
Fiber: 4.2g
