This recipe couldn't be easier -- one slices some carrots and beets (one is supposed to peel the beets first)
, and put on a sauce which just takes a few minutes to mix. Fiber, fiber, fiber!
The recipe hails, too, from Paris
, so it has that certain je ne sais quoi
for those of us in the States. (Photo above has nada to do with recipe or site Chocoate & Zucchini,
it's just another lush photo licensed by Creative Commons.) Please ensure that the Dijon mustard you use for the recipe is gluten free.
(Note: I made it without Dijon mustard, as I didn't happen to have any, and it was still good, but probably would have been better with the Dijon. I also used plain organic balsamic vinegar).
And, for a bonus, on the site itself, the recipe is called "Carottes et Betteraves Râpées"
(en francais, bien sur).
The woman who runs the site -- and has penned a book of the same name -- is Clotilde Dusoulier.
There's something refreshing about the fact that I had to go to the "About" page to actually find her name!
Click: Beet/Carrot recipe