Carrot Beet Salad

Grate in a food processor:

3 medium Chantenay Carrots

3 medium Sweet Dakota Bliss Beets

Whisk together in a separate bowl:

2 T balsamic vinegar

2 T Maine Maple Syrup

1 clove Red Russian Garlic, minced

1/2 c olive oil

Add dressing to grated vegetables and gently toss to combine. Let stand 1 hour to marinate before serving. Garnish with sliced almonds or sunflower seeds.

Serves 8 as a side dish