My mom's favorite recipe in the book. We make it a lot together for easy dinners or quick lunches. It’s such a simple dish that literally takes three minutes to make, but it really adds so much to a meal as it is so rich in flavor and so vibrant. I love it served with Spicy Turmeric Hummus, some Spiced Squash and Sweet Potato Chunks, lots of quinoa and a handful of fresh arugula leaves.
Serves 3
2 beets
3 carrots
1/4 cup sesame seeds
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
salt
Peel the beets and carrots, then grate them using the coarse side of a box grater.
Mix the grated roots in a bowl with the sesame seeds, vinegar, maple syrup and salt. It will keep in the fridge for up to 3 days.