Carrot Beet Salad with Herbs and Vinaigrette | Scratch Pantry

Ingredients

• 4 cups carrots , shredded
• 2 cups beets , shredded
• 1 bunch fresh parsley
• 1 bunch of cilantro
• 1 bunch of green onions or chives
• 8 mint leaves
• 2 lemons , juiced and zested
• 1 ⁄ 4 cup stone-ground mustard
• 1 ⁄ 2 cup olive oil
• 1 tablespoon sugar
• 3 - 5 dashes of tabasco sauce
• 1 ⁄ 2 teaspoon salt
• 1 ⁄ 2 teaspoon black pepper