Beet and Carrot Slaw

Monday, April 4, 2016

Happy Monday!  I hope you all had a great weekend!  We had a really nice weekend watching General Conference, which was really inspiring and makes me want to be a better person!  During it, Fox discovered the joys of climbing all over the couch and us, and thinks being together as a family is the best thing ever (I do, too!). 

I read a particularly delightful book that I have read before and enjoyed re-reading (thanks for the recommendation, Janssen)!  

I also ordered a few more things from ThredUp for my capsule wardrobe!  It is really coming together, which feels fantastic.  Once those arrive and I finalize it, I will show you what it looks like.

We took some pictures in a field of Texas bluebonnets at the absolute worst time of day, but some of them turned out pretty cute and I will post them here later this week.

I also made these biscuits for us, and this cornbread (my favorite!) to share with friends. There is nothing quite as great as delicious, homemade food.

After that brief update, let me tell you a little bit about the recipe that I am sharing today.

I decided to take a brief break from all the bread making of the last few weeks to share this tasty, crunchy slaw with you!  I have been posting almost exclusively bread recipes for a while now, and they are just going to keep coming!  I hope you are ready for the carb overload!  But I figured a vegetable slaw would be a nice change for a Monday.

This is not your mayo-slathered slaw.  It is far from it.  It is more like a delightful mix of root vegetables (plus an apple) with a light, flavorful sauce, topped with crunchy peanuts and a salty cheese.  Simple and delicious.  




Beet and Carrot Slaw: 
Serves 4

4 small carrots, julienned or shredded
5 medium beets, peeled and shredded
1/2 sweet apple (I like Pink Lady Apples)
1/4 cup roasted, salted peanuts
3-4 Tbs feta

Combine carrots and beets in a large serving bowl.  Top with apples, peanuts and feta.  Once you are ready to serve it, pour the dressing over the top.

Dressing: 
2 Tbs apple cider vinegar
2 Tbs dijon mustard
2 Tbs olive oil
1-2 tsp honey (to taste)

Mix all ingredients in a small jar with a fork.  Pour over other ingredients and toss until coated.

Enjoy!



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