Shredded Beet & Carrot Salad

Peel and coarsely grate the beets and carrots into a large mixing bowl.

Finely chop the fresh parsley and add to the bowl with the shredded vegetables.

In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, salt, black pepper, and ground cumin.

Pour the dressing over the beet and carrot mixture.

Toss everything together until the vegetables are evenly coated in the dressing.

Let the salad sit for at least 10 minutes to allow the flavors to meld.

Taste and adjust seasoning if needed before serving.

Serve in small bowls, garnished with extra parsley if desired.