Raw Beet and Carrot Salad
- 5-6 beets, grated (approximately 3 cups)
- 1-2 carrots, grated (approximately 1.5 cups)
- 2-3 cloves garlic, minced
- 1 small onion, chopped
- 1.5 tsp mustard
- 3 TBS lemon juice
- 1/2 tsp salt
- 6 TBS olive oil
- 3/4 cup toasted walnuts
- 4 oz chevre
Mix the beets, carrots, garlic, and onion in a bowl.
Stir the mustard, lemon juice, and salt together in a jar. Add the olive oil in a steady stream, whisking it into the lemon juice mixture as you go.
Toss the vegetables with the dressing, and sprinkle with the walnuts and chevre to serve.