Beet Slaw with Citrus Dressing

Ingredients

3 Tbsp freshly squeezed orange, lemon, or grapefruit juice
1 tsp grated lemon zest
1 Tbsp molasses
½ tsp sea salt
½ tsp freshly ground black pepper
¼ cup extra-virgin olive oil
3 large carrots, any color, approximately ½ lb
2 medium beets, any color, approximately 1 lb
½ small red onion, thinly sliced
a handful of fresh herbs, such as parsley, mint, chives or cilantro
¼ cup toasted pumpkin seeds

Directions
In a small bowl or small lidded jar, combine citrus juice, zest, molasses, salt and pepper. Whisk to dissolve molasses. Add olive oil and whisk, or if using a jar, add oil, screw lid on tightly and shake vigorously until combined.

Shred carrots and beets. Roughly chop herbs. Add the shredded vegetables to your serving dish, keeping each color separated. Top with sliced red onion. Pour the prepared citrus molasses dressing evenly over the salad. These steps can be completed ahead of time and allowed to marinate in the refrigerator for up to 5 days! Before serving, simply let the salad rest at room temperature for a few minutes to allow the dressing to lose its chill and top with fresh herbs and pumpkin seeds.