Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 teaspoon unseasoned rice vinegar
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 2 cups shredded red beets
- 2 cups shredded carrots
- 2 tablespoons finely chopped fresh chives, plus more for garnish
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
Instructions
- In a medium bowl, whisk together olive oil, orange juice, Dijon mustard, maple syrup, rice vinegar, ground coriander, and salt until combined.
- Add shredded beets and carrots to the dressing; toss gently to coat evenly.
- Stir in finely chopped chives and parsley.
- Let the salad rest at room temperature for 10 minutes to allow flavors to meld.
- Garnish with additional chives and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 135
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg