Beet And Carrot 'Slaw' With Honey And Cinnamon

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Carrots - peeled
2		Beets - (abt 1/2 lb) - peeled
1/4 cup	59ml	Oil
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste

Recipe Instructions

Cut the carrots and beets to fit the feed tube of a food processor. Using the shredder attachment of the food processor, fill the feed tube with the carrots stacked horizontally and process to make long shreds. Transfer the carrots to a large bowl. Shred the beets and add to the bowl.

Combine the oil, balsamic vinegar, red wine vinegar, honey, cinnamon, salt and pepper to taste in a small dish. Pour over the vegetables. Toss well. Taste; adjust seasoning.

This recipe yields 12 to 14 servings.

Each of 14 servings: 67 calories; 112 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 8 grams carbohydrates; 1 gram protein; 1.79 grams fiber.

Source:
The Los Angeles Times, 07-24-2002

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