Beet and Carrot Slaw

• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 2 teaspoons red-wine vinegar
• 1 1/2 teaspoons Dijon mustard
• Coarse salt and ground pepper
• 1 medium bunch beets with greens (about 1 pound)
• 2 medium carrots, grated

1. In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper.
2. Cut greens off beets; discard stems and cut leaves crosswise into 1/4-inch-wide strips, then wash well and dry.
3. Peel and grate beets; place in a sieve and rinse until water runs clear, then squeeze dry with paper towels.
4. Add to bowl along with beet leaves and carrots.
5. Toss to combine.
6. Let stand 15 minutes before serving.
7. (Per Serving)
8. Calories: 136
9. Fat: 7.3g (1g Saturated Fat)
10. Protein: 2.3g
11. Carbohydrates: 16.3g
12. Fiber: 4.2g

orange juice, olive oil, redwine vinegar, mustard, salt, beets with greens, carrots

Taken from www.epicurious.com/recipes/food/views/beet-and-carrot-slaw-387702 (may not work)