A refreshing summer salad.
2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
½ teaspoon sugar
½ teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
½ pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves
No nutrition information available
In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.