Categories: beets, carrots, faves, healthy, salads, spring

Ingredients

• 1/4 cup fresh orange juice
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons red-wine vinegar
• 1 1/2 teaspoons Dijon mustard
• Coarse salt and ground pepper
• 1 medium bunch beets with greens (about 1 pound)
• 2 medium carrots, grated

Directions

1. In a large bowl, whisk together orange juice, oil, vinegar, and mustard; season with salt and pepper. Cut greens off beets; discard stems and cut leaves into 1/4-inch-wide strips. Peel and grate beets; place in a strainer and rinse until water runs clear, then squeeze dry with a paper towel. Add to bowl along with beet leaves and carrots. Toss to combine. Let stand 15 minutes before serving.

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