-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