Raw beet, carrot and ginger salad

Ingredients

1 or 2 Beets
a few carrots (depending on size)
1 Tbs. Minced, peeled ginger
2 tsp. Dijon mustard, or to taste
1 Tbs. extra virgin olive oil
2 Tbs. sherry or apple cider vinegar
1/4 cup chopped parsley or cilantro leaves

Preparation

Wash beets and carrots and coarsely chop. Combine beets and carrots in a food processor and pulse carefully until shredded; do not purée. (Alternately, grate them by hand and then combine with ginger and parsley.) Scrape into a bowl. Toss with mustard, oil, vinegar add salt and freshly ground black pepper.