Carrot & Beet Salad

Nov 23

Written By Guest User

Serves 3 to 4

1/2 cup raw beets, grated

1/2 cup carrots, grated

2 tablespoons onion, chopped

1/2 cup bok choy rib, chopped

1 cup or more finely chopped beet and bok choy leaves

1 tablespoon fresh parsley, chopped

1 teaspoon fresh dill, chopped (optional)

1/4 cup sunflower seeds, toasted

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1 tablespoon tahini

3 tablespoons sesame oil

1/4 teaspoon ginger, grated

1/4 teaspoon garlic, crushed

1 tablespoon or more of water to thin dressing (optional)

Wash and prepare all the vegetables and place them in a bowl.

Make the dressing, pour it over the veggies, and mix well.

Add the parsley, dill, if using, and toasted sunflower seeds. Mix well.

Taste and adjust seasonings to your liking, adding salt and pepper if needed.

Guest User

Rhubarb Cake