Carrot Beet Salad with Raspberry Vinaigrette

Ingredients

• 2 C carrots , grated (3-4 medium sized carrots)
• 2 C beets , grated (1-2 medium sized beets)
• ¼ C organic canola oil
• 3 T organic apple cider vinegar
• ½ C fresh raspberries
• ¼ t sea salt
• ½-1 T honey , or to taste
• mint or parsley for garnish

Instructions

1. Use a food processor to grate carrots and beets (or grate by hand) until you have 2 cups of each. Mix them together in a medium bowl or dish and set aside.
2. To make vinaigrette, add remaining ingredients to food processor or blender (or mix by hand): canola oil, cider vinegar, raspberries, salt, and honey. Add water if dressing is too thick.
3. Mix vinaigrette with carrots and beets and garnish with fresh local mint or parsley. Salad is best if it’s made a day ahead and allowed to marinate over-night. Enjoy!