A yummy rainbow summer salad I concocted and Ev sporting his colorful gift from Aunt Jules!
Rainbow Summer Slaw
1 raw yellow beet, julienned
1 raw red beet, julienned
2 cups of shredded carrots (I took a shortcut and bought the bag).
1 cup of chopped fresh herbs (I used a combo of Greek Oregano, basil, and parsley b/c that’s what I have growing on my porch!)
4 TBS of lemon juice
4 TBS of olive oil
Kosher salt and pepper to taste.
Mix all ingredients together. Keeps well in the fridge, so it can be made ahead.