Root, root, root for root vegetables.

I have previously proclaimed my undying love for beets, so I will spare you any more beet rhapsodies.
This salad, though, oh my goodness, made me swoon. At dinner, S finally gave me the look that said, "Ok, enough with the happy eating noises. I get it. You like this salad. I do too, but let's just enjoy it silently."

Beet and Carrot Salad
(or Carrot and Beet Salad)

1/2 lb cooked beets, peeled
1/2 lb raw carrots

2 T olive oil
1 t maple syrup
1 t brown mustard
juice of 1/2 lemon
salt and pepper to taste

-cut carrots and beets into julienne strips
-place beets in medium bowl
-blanch carrots in boiling water for 5 minutes
-rinse carrots in cool water
-add to beets
-mix all dressing ingredients together
-pour over beets and carrots, mix to coat well
-chill and serve