From Asparagus to Zucchini

2 medium beets                                                olive oil

3 large carrots                                                  lemon juice

1 medium onion (optional)                                 salt and pepper to taste

Grate vegetables on a medium-fine grater or in a food processor, toss together in one bowl.  Add olive oil and lemon juice as a salad dressing – you don’t want to be swimming in dressing but you want the tartness of the lemon to be prominent. 

* Farmer’s note:  This is an excellent base recipe that can be built upon.  Try using different vinegars opposed or in addition to the lemon juice, fresh herbs, toasted nuts and seeds, and perhaps goat or feta cheese.