Recipe From: MSU Extension
1 cup beets, shredded
1 cup carrots, shredded
1/2 cup golden raisins
2 tsp dijon mustard
1 tbsp oil
fresh herbs to taste, chopped (mint, basil, parsley…)
Shred the beets and carrots and combine in a medium bowl with the golden raisins and herbs.
In a small bowl, whisk together the dijon mustard, vinegar and oil.
Combine the oil mixture with the beets and carrots, and mix until fully incorporated.
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