From the Chocolate & Zucchini recipe blog

Serves: 6

1 lb carrots
1 lb beets (small, young ones, with smooth skin and firm flesh)
2 cloves garlic – pressed or finely minced, or 1 teaspoon garlic paste, or 1-2 minced garlic scapes
1 tablespoon hazelnut oil (or walnut – or squash seed, or olive oil)
1 tablespoon honey vinegar (or cider or balsamic vinegar)
1 teaspoon strong Dijon mustard
Tabasco sauce or poblano pepper flakes – to taste
Smoked salt (or regular sea salt – or gomasio, or zaatar)
Freshly ground black pepper

Grate carrots and beets; combine with other ingredients and add-ins (see suggestions below).

Optional add-ins:

  • Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped
  • Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah
  • Shaved parmesan or cubed feta cheese or crumbled blue cheese
  • Mâche or baby spinach leaves
  • A grated apple or shallot
  • Any dried herb, spice, or spice mix you think might work (and you know there’s only one way to find out!)