2 parts carrots
1 part lactofermented beets You may substitute pickled beets, but then it won’t be probiotic
1 part fresh dill
extra virgin olive oil to taste
lactofermented beet juice to taste
Directions: Slice carrots lengthwise into 1/4 to 1/2 inch pieces. Slice them again crossways into 1/4 inch pieces. Slice lactofermented beets into pieces about the same size as the carrots. Chop up the fresh dill. Combine all ingredients, drizzle with extra virgin olive oil and lactofermented beet juice. Toss so everything is evenly coated. Enjoy!