Beet and Carrot Salad

Within an hour of finding this recipe for Beet Red Salad at Gourmet Green Giraffe, I was in the kitchen using up the lone beet I've been meaning to do something with. Though it's summer where Johanna is, and it's winter here, this salad is perfect for any time of year. Include some finely chopped green onions if desired. Thank you Johanna for this easy and tasty recipe that I have modified only slightly.

Beet and Carrot Salad

1 medium raw beet, peeled and grated
1 large carrot, grated
1 medium-large tomato, cut into quarters and thinly sliced
2 tablespoons of cider vinegar or red wine vinegar
1 tablespoon of olive oil
1 1/2 teaspoons of Dijon mustard
salt and freshly cracked black pepper to taste
dried herbs to taste (chives, parsley, rosemary, thyme)

Put the vegetables in a large bowl. In a small bowl, whisk together the vinegar, olive oil and mustard. Drizzle the dressing over the vegetables and toss well. Season with salt and pepper and sprinkle with dried herbs of your choice.

Serves 4