Grated Carrot and Raw Beet Salad

We often have salads for lunch.  We keep a salad spinner bowl full of mixed greens, already washed and ready to use.  Today we had mixed baby greens and on top of it this grated carrot and raw beet salad taken from food.com.  I never was a big fan of cooked beets - but raw beets...I like them!

Grated Carrot and Raw Beet Salad

2-3 carrots
2-3 uncooked beets
optional - 1/2 head cabbage
2 garlic cloves, finely minced
1 TBSP olive oil
1 TBSP balsamic vinegar 
1 tsp Dijon mustard 
sea salt and pepper

optional: tabasco or hot sauce,  other add-ins such as seeds (sesame, sunflower), other fresh or dried herbs, toasted nuts,  fruit (raisins, chopped apples)


1.  Trim, peel and grate the carrots and beets (you definitely want to use a food processor grating function for this).  Be careful - the beet juice will stain!
2.  Place the garlic, oil, vinegar, mustard and salt and pepper in large salad bowl and combine.  Add the carrots and beats - toss until well combined.
3.  Add any desired add-ins and toss
4. Let stand for 30 minutes and serve

We like this on top of greens as a salad topper but can be eaten as a slaw/salad by itself too.       
The original recipe did not call for cabbage but when I made it this time, I had a 1/2 head of cabbage that needed to be used, so I added it and thought it was even better!