Thursday, March 3, 2011

Carrot and Beet Slaw

This is our favorite recipe for Carrot Slaw. It is light, with a perfect balance of sweet carrots, olive oil, garlic and citrus and is so delicious. I used our food processor to do all the work shredding the carrots and peeled (uncooked) beets. I also used a combination of lemons and the oranges we got in our CSA box from Johnson's Backyard Garden as well as olive oil from Texas Olive Ranch

Also, try these carrot recipes if you need something to do with all of those carrots at the Farmers' Market and your garden!

(We use Pamela's Gluten-Free Baking Mix for the Pie Crust or Bob's Red Mill Gluten-Free Biscuit and Baking mix and substitute MimicCreme (available at Wheatsville) for milk

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