Ingredients

3 or 4 medium beets, peeled

1 orange, zested and juiced

1 lemon, zested and juiced

1/4 cup white balsamic vinegar

1 tsp Dijon mustard

1 tbsp organic honey

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

4 chives, thinly sliced 

Instructions

Using the julienne attachment on a mandolin slicer, shred the beets. Alternatively, you can use a cheese grater to shred the beets (or you can use a knife. Set aside. In a medium-sized bowl, whisk the orange zest and juice, lemon zest and juice, balsamic vinegar, Dijon mustard, and honey, until well combined. Add olive oil and whisk until combined. Season with salt and pepper. Add beets to the bowl and toss until fully coated with dressing. Refrigerate 30 minutes. Garnish with chives, and serve. Makes 4 servings.

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