Beet & Carrot SlawBeets Carrots Recipes
- 4 carrots, peeled
- 1 red onion
- 5 beets, peeled
- Leaves from 2 sprigs mint, chopped
- 1 tsp finely grated ginger
- 1 tsp ground cumin
- Pinch chilli flakes
- Salt & freshly ground pepper to taste
- Juice of ½ lime
- 3 tbsp cider vinegar
- 1/3 cup extra virgin olive oil
Shred carrots using food processor fitted with grating disc. Scrape into large bowl. Shred onion. Add to bowl. Shred beets. Add to bowl. Add mint, ginger, cumin, chilli flakes, salt & pepper to beet mixture. Drizzle lime juice, vinegar, then oil, over top. Toss well. Transfer to container with tight lid and refrigerate. Before serving, toss slaw and ad-just salt. Makes about 8 cups, or 12 to 16 servings.
Compliments of the Star.