Prep time: 20 min. Total time: 20 min.

2 T. Dijon mustard
4 T. red wine vinegar
1 t. celery seed
1/2 t. sugar or honey
1/2 t. salt
2 T. extra-virgin olive oil
Cracked black pepper
1 LB beets, peeled and shredded, about 3 medium beets
1/2 LB carrots, peeled and shredded, about 3 carrots
3 T. fresh chopped parsley leaves

In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper.

Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to
combine. Taste and adjust seasonings.

Serves: 4