Beet and Carrot Salad

Taken from The ragamuffin diaries

Dressing:
3 1/2 Tbsp finely minced onion
3 Tbsp + 2 tsp apple cider vinegar
grated rind & juice from 1 orange (use orange; I substituted lemon once, and it definitely is not as good!)
1 Tbsp grated & peeled fresh ginger
3/4 tsp coarse sea salt
1/3 cup olive oil

Whisk the dressing ingredients together, up to the olive oil. Let sit for about ten minutes for the flavors to blend, then add the olive oil.

Salad:
4 small, or 2 larger, beets, grated
3-4 carrots, grated
mixed greens (arugula is delicious!)
chopped almonds

Combine the beets, carrots & dressing.

For serving, spread greens on a plate, top with the carrot-beet mixture, and sprinkle with some of the chopped almonds.

serves 3-4

Source: the ragamuffin diaries