Raw Beet and Carrot Salad

Carrot_Beet_SaladThis 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.
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