1 lb grated carrots
3/4 lb uncooked grated beets
2 cloves garlic pressed
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp soy sauce
1/4 tsp chili sauce (or red pepper flakes)
1 tsp sea salt
1/4 tsp freshly ground black pepper

Optional:
cilantro
parsley
crushed pine nuts
sesame seeds
chopped spinach leaves

1 lb grated carrots 3/4 lb uncooked grated beets 2 cloves garlic pressed 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 tsp Dijon mustard 1 tsp soy sauce 1/4 tsp chili sauce (or red pepper flakes) 1 tsp sea salt 1/4 tsp freshly ground black pepper

Trim, peel, and grate the carrots and beets.
Mix garlic, olive oil, vinegar, mustard, soy sauce, chili sauce, salt and pepper in a small bowl.
Pour sauce over grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again.

Let stand for 30 minutes before serving: the beets and carrots will render juices that will make the salad moister.