-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.