This salad of shredded raw carrots and beets with toasted pepitas makes a colorful tangle to brighten a white winter day.

Serves 4

    • 2 medium carrots
    • 3 medium beets
    • 1⁄4 cup olive oil
    • 2 tbsp red wine vinegar
    • 1⁄4 cup pepitas (pumpkin seeds)
    • 1⁄2 tsp salt

Toast the pepitas in a toaster oven or under a broiler until they are browned and crisp. (Once you can smell them, they're done.)

Meanwhile, coarsely grate the carrots and beets using a box grater or a food processor. You should have about 2 cups of beets and 2 cups of carrots.

Toss the beets, carrots, and toasted pepitas with the olive oil, vinegar, and salt.