3 medium beets
4 large carrots
1 bunch Italian parsley (1 packed cup chopped )
4 spring onions, chopped (about 1/2 cup)
2 Tbsp lemon juice
2 Tbsp white wine vinegar
Tarragon to taste
Black pepper to taste
1 tsp Dijon mustard

I use the shredder disc of my Cuisinart to shred the carrots and beets, chopped the parsley and onions, and mixed them together. You can slice the beets and carrots then cut them into matchsticks, shred them on a shredder, or chop them. Just make sure the beet pieces are thin enough so the dressing will penetrate and soften the pieces. Whisk or otherwise forcefully blend the lemon juice, vinegar, tarragon, black pepper, and mustard. Add some of the dressing just to moisten (about 1/4 cup or to taste) and let sit for 20-30 minutes in the fridge.

You can serve this on a bed of spinach or by itself.