Made with the bright and spring-like combination of Herbs de Provence Olive Oil and Grapefruit White Balsamic, this super easy side is delicious with pork, chicken, or fish and a nice addition to a veggie bowl/Buddha bowl. Also great to add flavor and sneak more veggies into in wraps or sandwiches, mix into green salads, and especially perfect for picnics as it doesn’t contain dairy or mayonnaise.
Ingredients
- 2 large beets (any color)
- 3 large carrots
- 2 tablespoons Olive This! Herbs de Provence Olive Oil
- 2 tablespoons Olive This! Grapefruit White Balsamic
- 1/8 teaspoon black pepper (or to taste)
- Optional – parsley to garnish
Directions
Peel and grate carrots and beets. This can be done by hand on a box grater or in a food processor. If grating by hand, consider wearing gloves as red beet juice can stain the skin brown.
Make the dressing – In a large mixing bowl mix together Herbs de Provence Olive Oil, Grapefruit White Balsamic, and pepper.
Add carrots and beets to the dressing and toss to coat. Can be served immediately, but best served after resting at least 30 minutes for dressing to marinate the beets & carrots.
Makes 4-6 servings.
Will keep up to a week, refrigerated.
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