1/4 cup of fresh lemon juice
2 tablespoons of extra-virgin olive oil
1 tablespoon of honey
1 teaspoon of cumin
1/2 teaspoon of ground coriander
1/4 teaspoon of cinnamon
Salt to taste
1 pound of raw beets, peeled
4 carrots, scrubbed
1/2 cup of flat-leaf parsley, chopped
Whisk together the lemon juice, the olive oil, the honey, the cumin, the coriander, the cinnamon, and the salt.
Shred the beets and the carrots in a food processor or by hand.
Toss the shredded vegetables with the dressing and the parsley.
Serve immediately.
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