Ingredients:

 

• 4 small/medium carrots, halved
• 4 small/medium beets, greens/stems cuts off
• 2 celery ribs, chopped
• 1 avocado, chopped
• ½ tsp. fresh ginger, minced
• 1 Tbsp. fresh cilantro, chopped
• 1 Tbsp. toasted sesame seeds
• 1 tsp. fresh lemon juice
• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. balsamic vinegar
• salt and pepper

Cooking Instructions:

1. Place unpeeled carrots in a pot of boiling water and cook until knife tender, about 10-15 minutes.
2. While the carrots are cooking, do the same with beets. Place unpeeled, whole beets in a pot of boiling water and cook until knife tender, about 30 minutes. Drain both and cool. Once cooled, peel the carrots and beets; cut both into cubes.
3. Transfer the cubed carrots and beets to a large bowl; add the remaining ingredients. Season with salt and pepper. Gently mix and chill in therefrigerator for at least 20 minutes or overnight.