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Beet And Carrot 'Slaw' With Honey And Cinnamon Recipe - Cooking Index

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Beet And Carrot 'Slaw' With Honey And Cinnamon

Courses: Salads
Serves: 14 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozCarrots - peeled
2   Beets - (abt 1/2 lb) - peeled
1/4 cup 59mlOil
2 tablespoons 30mlBalsamic vinegar
2 tablespoons 30mlRed wine vinegar
1 tablespoon 15mlHoney
1/2 teaspoon 2.5mlCinnamon
1/2 teaspoon 2.5mlSalt
  Freshly-ground black pepper - to taste

Recipe Instructions

Cut the carrots and beets to fit the feed tube of a food processor. Using the shredder attachment of the food processor, fill the feed tube with the carrots stacked horizontally and process to make long shreds. Transfer the carrots to a large bowl. Shred the beets and add to the bowl.

Combine the oil, balsamic vinegar, red wine vinegar, honey, cinnamon, salt and pepper to taste in a small dish. Pour over the vegetables. Toss well. Taste; adjust seasoning.

This recipe yields 12 to 14 servings.

Each of 14 servings: 67 calories; 112 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 8 grams carbohydrates; 1 gram protein; 1.79 grams fiber.

The Los Angeles Times, 07-24-2002


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