-Using a box grater or a food processor fitted with a grating blade, shred the following
1 bunch of beets
1 bunch of carrots.
-Zest 1 lemon and juice it.
-In a large bowl, whisk together the lemon juice and zest with the following:
2 tsp white wine vinegar
¼ cup finely chopped dill or cilantro
2 TBS olive oil.
-Season with salt and pepper.
-Add shredded beet/carrot mixture to bowl and toss to coat.
-Right before serving, gently toss with
½ cup feta cheese
¼ cup sunflower seeds