Ruby Root Slaw

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  • Each serving
  • 170 cal
  • 10g fat (1.5g sat)
  • 0mg chol
  • 210mg sodium
  • 20g carb
  • 6g fiber
  • 2g protein


  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon prepared horseradish
  • 1 1/2 teaspoons brown sugar
  • Salt and black pepper, to taste
  • 3 red beets, peeled and grated
  • 2 carrots, peeled and grated
  • 1 apple, peeled and grated
  • 1/2 jicama, peeled and grated
  • 1/4 cup toasted chopped walnuts
  • 2 tablespoons chopped fresh parsley


In a large bowl, whisk together oil, vinegar, honey, horseradish, sugar, salt and pepper.

Toss the dressing with beets, carrots, apple and jicama. Refrigerate for at least 1 hour to allow the flavors to develop. Fold in walnuts and parsley just before serving.

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