Shredded Beet and Carrot Salad

Yum!! I love this salad. And it is super healthy with only 1 Tbls of oil (though I think you could omit that if you really wanted to). I tried to take pictures of it, but the salad kept coming out looking hot pink and not too appetizing. Use your imagination. The color is wonderful - beet red, orange and green. It is just slightly spicy and will be loved by those that like Indian spices. The cookbook recommends serving with roast pork or chicken. Prep is a snap if you have a food processor to shred the beets and carrots, but you could use a box grater, too.

1/4 cup fresh lemon juice
1 Tbls extra-virgin olive oil
1 Tbls honey
3/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/8-1/4 tsp cayenne pepper
1/2-3/4 tsp coarse salt
1 pound raw beets, peeled
4-6 carrots, peeled (The recipe called for 2. I put in 4, but next time would still put in more, I think. There was plenty of the spice mix to cover it.)
1/3 cup coarsely torn fresh parsley

1. In a medium bowl, whisk together the lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne and salt.
2. In a food processor fitted with the shredding disk, shred the beets and then the carrots. Add to the bowl along with the parsley, and toss all of the ingredients to combine.