Carrot-Beet Rapees

Ingredients

• 8
  
  large carrots
  
• 2
  
  purple beets
  
• 1
  
  cup chopped flat-leaf parsley
  
• 1/4
  
  cup pumpkin seeds
  
• 6
  
  tablespoons olive oil
  
• 3
  
  tablespoons red wine or rice vinegar
  
• 1
  
  teaspoon ground cumin
  
• 
  
  pinches salt
  
• 1
  
  teaspoon dijon mustard
  
• 1
  
  tablespoon sugar
  

Directions

1. Shred carrots and beets; toss in parsley
2. Mix olive oil, vinegar, sugar, cumin, and mustard together and toss salad in dressing
3. Salt to taste
4. Garnish with pumpkin seeds