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Beet and Carrot Slaw

Use it all: Both the beets and their greens are used in this colorful, delicious slaw.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2010


  • 1/4 cup fresh orange juice
  • 2 tablespoons extra-virgin 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


  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 into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

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