Raw Beet and Carrot Salad

I had an epiphany! One of those that (almost) hits you like a pan on the forehead: beets can be eaten raw. Olé!
Unfortunately for me, I always thought they were like potatoes, which, raw, may not be very successful. Instead I had a nice surprise, an epiphany induced by my new friend Mark Bittman, about whom I've already promised to talk a bit more in detail in the next few days.
But for now take this salad: fresh, crisp, and strictly raw. Now, tell me if this is no reason to be happy. Cheers!


Raw Beet and Carrot Salad
for 4

red beets, medium size 3
carrots 2
fresh ginger 1 piece, about 1" long
shallot 1-2
olive oil 2 tablespoons
Dijon mustard 2-3 tablespoons
lime 2
salt, pepper, fresh cilantro as needed

Peel beets and carrots and grate them into a bowl. Add grated fresh ginger, finely chopped shallots, salt and pepper. Prepare the dressing by mixing oil, mustard, and lime juice, and pour it over the vegetables. Mix well and sprinkle with a generous amount of chopped fresh coriander (mind you, make the amount truly generous...).