Beet and Carrot Slaw
Serves 4
Ingredients:
- 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)
Directions:
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