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Beet and Carrot Salad
- 1 medium raw beet, peeled and grated
- 1 large carrot, grated
- 1 large tomato, cut into quarters and thinly sliced
- 2 tablespoons cider vinegar or red wine vinegar
- 1 tablespoon olive oil
- 1 1/2 teaspoons Dijon mustard
- sea salt and fresh cracked black pepper to taste
- dried herbs to taste (chives, parsley, rosemary, thyme)
Directions:View on Lisa's Kitchen
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