Beet and Carrot Slaw

Serves 4


  • 2 red beets, peeled and grated
  • 3 carrots, peeled and grated
  • Beet greens or 2 collard green leaves, de-stemmed, cleaned and cut into thin ribbons
  • Juice of 1 lemon
  • 1 TB olive oil
  • 1 TB rice wine vinegar (plain)
  • 2 TB sunflower seeds (optional)


Add all ingredients to a bowl and toss well to combine.

Store in the fridge in a glass container for about 5 days.

Myra Oney