Beet and Carrot Quick Slaw
Ingredients
- 2 tablespoons Dijon mustard
- 4 tablespoons red wine vinegar
- 1 teaspoon celery seed
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- Cracked black pepper
- 1 pound beets, peeled and shredded, about 3 medium beets
- 1/2 pound carrots, peeled and shredded, about 3 carrots
- 3 tablespoons fresh chopped parsley leaves
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