3-4 beets, peel & uncooked
1 finely chopped onion (or bunch of scallions or leeks)
1/3 c. cider vinegar
2 Tbs. balsamic vinegar
1 tsp. honey
Grate the beets and carrots into a bowl. Add onion. Pour over vinegar and honey, mix and let marinate in fridge. Variations: Add grated turnips, chopped watercress, parsley, mint, fennel leaves, lettuce, toasted sunflower seeds.