Contributed by adapted from "Seasons of Waldorf Cookbook" contributed by Andrea Stamcoff

Ingredients

2 1/2 C grated Carrots
1 C grated Beets
1/2 tsp Herbamare (or sea salt)
2-4 tsp Nutritional Yeast
1 1/2 tsp Dill (or 1 Tbs fresh, chopped)
2 Tbs Apple Cider Vinegar
2 Tbs Olive oil
1 C Feta cheese

Instructions

Combine everything into one delicious salad, and if using feta, crumble it over the salad and serve. Refrigerate 30 minutes before serving. Yum!

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