A refreshing and vibrant salad featuring carrots and beets, enhanced with a tangy dressing and fresh herbs.
Grate the carrots and beets into a mixing bowl.
Use a box grater for even shreds, or a food processor for quicker results.
Mince the garlic and chop the cilantro finely.
Chop the cilantro stems as well for added flavor.
In a small bowl, whisk together the rice vinegar, olive oil, salt, and black pepper.
Taste the dressing and adjust seasoning as needed.
Pour the dressing over the grated vegetables and toss to combine.
Ensure all the vegetables are evenly coated with the dressing.
Cover the bowl and refrigerate for at least 1 hour.
This resting time allows the flavors to meld together beautifully.
Toss the salad once more before serving and garnish with additional cilantro if desired.
Serve chilled for the best flavor and texture.
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