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…)


  1. Shred the beets and carrots and combine in a medium bowl with the golden raisins and herbs.

  2. In a small bowl, whisk together the dijon mustard, vinegar and oil.

  3. Combine the oil mixture with the beets and carrots, and mix until fully incorporated.