Carrot & Beet Salad

1 lb carrots
1 lb beets
2 cloves garlic, pressed or finely minced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp Dijion mustard
1/4 tsp crushed red pepper flakes
Salt & Pepper to taste
1/4 cup toasted pecans, chopped fine
Grate beets and carrots; set aside. Whisk all other ingredients together and pour over beets and carrots. Let stand for 1 hour before serving.

Try mixing it up by adding toasted sesame seeds instead of pecans, garnishing with a squeeze of lemon juice or topping with goat cheese or grated parmesan. Great as a stand-alone side dish or as a hearty topper for salad greens.