This fast and easy user submitted recipe was originally shared by Truly Living Well. It was a part of our Healthy For The Holiday pot-luck. It is not only very tasty, it is beautiful on the table.
- 3 medium Beets, try Golden beets or traditional beets (2 cups)
- 3 Carrots (2 cups)
- 3 TBSP Fresh parsley
- 2 TBSP Mustard
- 4 TBS Brown Rice Wine Vinegar
- 1 tsp Celery Seed
- 1 TBSP Agave Nectar (or Coconut Nectar)
- ½ tsp Himalayan Sea Salt
- 2 TBSP Extra Virgin Olive Oil
- Cracked Black Pepper
Peel and dice carrots and beets, and chop fresh parsley. Set aside.
In a small bowl, whisk together mustard, rice wine vinegar, celery seed, sugar, salt, olive oil and a dash of pepper. Pour
dressing over salad. Toss and combine. Taste and adjust seasoning.
Serve cold or room temperature.