Beet Carrot Slaw


4 servings

2 Beets, peeled
3 Carrots, peeled
1 c sprouts
1/4 c oil
1/4 c cider vinegar
2 tbsp maple syrup or sugar
1 clove garlic, minced
salt and pepper to taste
Blue Ledge Chevre

Whisk together oil, vinegar, maple, garlic, salt and pepper to make a dressing. Grate beets into a small bowl. Grate carrots into another bowl, mix in sprouts. (Keeping them separate for now will preserve their colors.) Toss 1/2 the dressing with the beets, 1/2 with the carrot & sprouts. Set aside to marinate for a bit. Combine just before serving, with some of the goat cheese crumbled over the top. This would also be yummy in a sandwich.

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