-Top and grate a bunch of raw beets and 5 raw carrots.

-Zest 1 orange.

-Squeeze the juice of 1-2 oranges so that you end up with 1/4 cup fresh orange juice.

-Mix the zest with the orange juice the add the following:

1-2 TBS Balsamic vinegar

1/8 tsp Celtic sea salt

-Let stand for 15 minutes.

-Then whisk in 3 TBS of extra-virgin olive oil.

-Add to the carrot beet mixture, toss and serve.

-You can sprinkle the top of the salad with chopped cilantro or parsley and toasted walnuts or sunflower seeds.