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Shredded Carrot and Beet Salad
Crunchy and yummy--and good for you too!
As appeared in 
This delicious salad is full of those disease-fighting antioxidants so prevalent in colorful fruits and vegetables.
Ingredients
2 tablespoons freshly squeezed orange juice
2 teaspoons freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil
½ teaspoon fresh ginger, minced
¼ teaspoon sea salt
1 cup carrots, peeled and shredded
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1 cup red beets, peeled and shredded
2 tablespoons fresh mint, chopped
Preparation
1. Whisk together orange juice, lemon juice, olive oil, ginger and salt till thoroughly combined.
2. Put carrots in a mixing bowl, drizzle with half of the dressing and toss till evenly coated. Place carrots on one side of a shallow serving bowl.
3. Put beets in mixing bowl, drizzle with remaining dressing. Toss till evenly coated.
4. Place beets in serving bowl next to carrots for a beautiful contrast of color. Top with mint before serving.
Serves 4
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