Shredded Beet And Carrot Salad - cooking recipe

Ingredients

2 medium beets
3 medium carrots
1/2 large yellow pepper
3 ounces feta cheese (crumbled)
mixed salad green
1/4 red onion, chopped
4 tablespoons sunflower seeds
Dressing
3 garlic cloves (thin sliced or minced)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard (strong)
hot sauce (Frank's, about a dozen drops)
salt
pepper

Preparation

The dressing and salad ingredients can all be prepared ahead and set aside to be put together at the last minute.
Peel and grate raw beets and carrots, set aside in separate bowls or piles. Longer \"strings\" are more appealing.
Slice pepper into slivers.
Chop red onion.
Blend together all Dressing ingredients (or use Magic Bullet).
On a flat salad plate, put a layer of salad greens, topped with some red onion.
Put a flat layer of beets, topped with a smaller layer/pile of carrots.
Arrange yellow pepper slivers around the beets/carrots.
Top with Feta and sunflower seeds.
Let each person add their own dressing, but it doesn't need much.