Beet Walnut Salad – Hannah Romanowsky

Ingredients

• 2 handfuls of arugula
• 1/2 cup grated carrot cone #4
• 1 cup grated beet cone #2
• 1/2 cup red cabbage, cone #4
• 1/4 cup walnut pieces
• 1/4 cup raisins
• handful of blueberries
• 1/4 cup balsamic vinegar (sub apple cider, red wine or white wine vinegar)
• 1 tbsp extra virgin olive oil (omit if desired)
• 3 tsp Dijon mustard
• 2 cloves minced garlic cone #1
• 1/4 tsp each sea salt and black pepper