Carrot and beet ribbon salad

This recipe originally appeared in the 901 issue of OptiMYz magazine.

INGREDIENTS
2 SERVINGS | PREP 20 MINS
Nutritional value (per serving): Calories 271; Fat 24g; Carbohydrates 15g; Protein 3g

SALAD
» 2 medium sized carrots
» 1 medium sized beet
» 1 scallion
» 2 Tbsp slivered almonds
» 6 leaves fresh mint

DRESSING
» 3 Tbsp extra virgin olive oil
» 1 Tbsp apple cider vinegar
» 2 tsp Dijon mustard
» 1½ tsp lemon juice
» 1 tsp raw honey
» ½ tsp sea salt
» ¼ tsp ground black pepper

TO PREPARE
Combine all dressing ingredients in a jam jar with a lid and shake to combine. Toast almonds in a dry pan and set aside.

Slice scallion into rounds and chiffonade mint leaves. Peel carrots and beet. Slide vegetable peeler along the carrot length ways and around the beet in a spiral to create thick ribbons. Pile the vegetable ribbons onto plates and sprinkle with mint, scallion and almonds. Dress to taste.