DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno

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Recipes

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BEET & CARROT QUICK SLAW

Adapted from foodnetwork.com

 2 Tbls. Dijon mustard
4 Tbls. apple cider vinegar
1 tsp. celery seed
1/2 tsp. each sugar & salt
2 Tbls. extra-virgin olive oil
Cracked black pepper
2 cups shredded Chioggia Beets
1 cup shredded Carrots
3 Tbls. fresh chopped parsley leaves

In a small non-reactive bowl whisk together Dijon mustard, vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.