Shredded Beet and Carrot Salad

• medium beets↗2
• medium carrots↗3
• large yellow pepper↗1⁄2
• feta cheese↗3 ounces

  crumbled

• mixed salad green↗
• red onion↗1⁄4

  chopped

• sunflower seeds↗4 tablespoons
• Dressing
• garlic cloves3

  thin sliced or minced

• extra virgin olive oil↗2 tablespoons
• balsamic vinegar↗2 tablespoons
• Dijon mustard↗2 teaspoons

  strong

• hot sauce↗

  Frank's, about a dozen drops

• salt↗
• pepper↗

Step-by-step instructions

1. 1

   The dressing and salad ingredients can all be prepared ahead and set aside to be put together at the last minute.

2. 2

   Peel and grate raw beets and carrots, set aside in separate bowls or piles. Longer “strings” are more appealing.

3. 3

   Slice pepper into slivers.

4. 4

   Chop red onion.

5. 5

   Blend together all Dressing ingredients (or use Magic Bullet).

6. 6

   On a flat salad plate, put a layer of salad greens, topped with some red onion.

7. 7

   Put a flat layer of beets, topped with a smaller layer/pile of carrots.

8. 8

   Arrange yellow pepper slivers around the beets/carrots.

9. 9

   Top with Feta and sunflower seeds.

10. 10

    Let each person add their own dressing, but it doesn't need much.