3 carrots
3 Tbsp olive oil
1 raw beet
2 Tbsp apple cider vinegar
1-inch piece ginger root
2 Tbsp honey
Directions
Peel vegetables if desired. Chop them coarsely, then grind them finely in a food processor.
Peel and finely grate ginger.
Whisk oil, vinegar, honey and ginger together. Pour over vegetables; mix well.
Refrigerate at least 1 hour.
From the kitchen of Ruth-Ann Mitchell