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Ingredientes
- 1 1/2 lb carrots peeled
- 2 x beets - (abt 1/2 lb) peeled
- 1/4 c. oil
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 1/2 tsp cinnamon
- 1/2 tsp salt Freshly-grnd black pepper to taste
Direcciones
- 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 in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 73 | |
| Calories from Fat 41 | 56% |
| Total Fat 4.68g | 6% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 140mg | 6% |
| Potassium 197mg | 6% |
| Total Carbs 7.7g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.85g | 3% |
| Protein 0.64g | 1% |
