Ingredients
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 5 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- sea salt and freshly ground pepper, to taste
- 2 medium carrots, grated (150 g)
- 3 large raw beets, peeled, grated (ca. 550 g)
- 2 tablespoons freshly chopped flat-leaf parsley
- 30 g toasted walnuts, handful
Instructions
- In small bowl whisk together the vinegar, mustard, olive oil and garlic until emulsified. Season with salt and pepper.
- In a serving bowl, add the shredded carrots, beet, and parsley. Drizzle over the dressing and toss until well combined.
- Let stand 30 minutes at room temperature (or up to 2 hours) tossing occasionally to allow the flavors to meld. Sprinkle with the toasted walnuts before serving (or on the side). Enjoy!
Nutrition
Notes
If preparing ahead, store covered in the refrigerator until ready to serve. I like to remove it from the fridge 20-30 minutes ahead rather than serving it chilled.