Shredded Beet and Carrot Salad with Avocado and Roasted Pumpkin Seeds

Here is a non recipe recipe!! For a fantastic raw salad of beets and carrots.

• Roast your pumpkin seeds. Tip: roast more than you actually need for this dish and save in a jar in the fridge for later use. Having roasted nuts/seeds on hand ready to go will help you when time is tight and you need to throw a meal together. It’s one less step!

• Depending on how many people you are feeding grate on a box grater 2-4 beets and 2-4 carrots. Yes beets can stain your fingers but it fades quickly not too worry.

• In a jar add the juice and zest of a lime, season with salt and add enough good quality olive oil to make a 1:3 ratio of lime juice and oil, shake until combined. Option: add a few red pepper flakes for some added heat if you like, the sweetness of the root vegetables and the heat of the pepper flakes go well together.

• Combine the beets and carrots in mixing bowl dress to taste and top with diced avocado and your roasted pumpkin seeds

• Serve in a beautiful bowl and Enjoy!!

Feel free to add anything in this salad, apple works nicely as well as julienned celery or red peppers. This is a great side for any dinner and does ok in the fridge overnight for a quick lunch.

Make it your own!