Carrot and Beet Salad

Servings: 6

1 lb uncooked carrots
1 lb uncooked beets
2 cloves garlic, pressed or finely minced
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
1 teaspoon strong Dijon mustard
hot sauce to taste
2-4 green onions, chopped, optinal
1/2-3/4 cup roasted salted sunflower seeds

1. Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again.
2. Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don’t have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.