Beet and Carrot Slaw with Raspberry Vinaigrette
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Ingredients
  • - 12 small holcomb carrots, or 4 large supermarket carrots, shredded
  • - 3 large beets (red or golden), shredded
  • - ⅓ cup raw shelled sunflower seeds
  • - ½ cup fresh raspberries
  • - 2 tablespoons freshly squeezed orange juice
  • - 1 tablespoon red wine vinegar
  • - 1 teaspoon Dijon mustard
  • - 1 teaspoon honey
  • - 4 tablespoons extra virgin olive oil
  • - 1 teaspoon grated orange zest
Instructions
  1. Blend raspberries, orange juice, vinegar, Dijon, Agave nectar, and olive oil in a blender until smooth and emulsified. Scrape out into a small bowl. Mix in orange zest and season to taste with salt and pepper.
  2. Place carrots and beets into a medium bowl. Mix in dressing to taste (you may not want to use all of it). Mix in sunflower seeds and serve immediately.
Notes
If you don't have carrots, just use the beets and dress with half of the raspberry vinaigrette.
Recipe by Holcomb Farm at https://holcombfarm.org/raspberries/