Carrot Beet Slaw

Ingredients

• 1/2 pound beets
  
• 1/2 pound carrots
  
• 4 tablespoons fresh squeezed orange juice
  
• 2 tablespoons fresh squeezed lemon juice
  
• 2 tablespoons extra virgin olive oil
  
• 4 tablespoons fresh mint chiffonade
  
• sea salt to taste
  

Directions

1. Peel and shred carrots and beets in food processor (or with a large box grater).
2. Combine remaining - vinaigrette - ingredients in a ball jar and shake to emulsify.
3. Toss carrots and beets with vinaigrette. Season to taste with sea salt.
4. Serve right away or chill - it keeps well in the refrigerator for days.