We finally harvested the last batch of the root vegetables in our garden to make way for our next round of summer plants. This salad, adapted from October 2010's Bon Appetit, is a beautiful blend of winter vegetables and springtime flavors. I served this as a side to these quinoa-kale cakes, but the salad was really the highlight of the meal.

1 lb carrots, peeled
4 beets, peeled
3 tablespoons minced shallot
3 tbsp apple cider vinegar
1/4 c grapefruit juice
1 tbsp white miso
1 tsp grated fresh ginger
1 tsp ground coriander
1/4 c olive oil
2 tbsp sesame seeds
1/2 tsp coarse kosher salt

Begin to prepare the dressing first by whisking together the shallot, vinegar, grapefruit juice, miso, ginger, and coriander. Let stand as you prep the carrots and beets so the flavors begin to blend.

Trim the stem and root ends of the carrots and the beets. Because it's the end of the carrot season, the carrots may have a "woody" stem on the interior - you can identify this in one of two ways: either you'll be able to see the ring or you'll feel resistance when you trim the stem end. If there is a woody center, you can still trim the carrot flesh from it and use that.

Grate the carrots and the beets. A grating attachment on a food processor is a big help here to save time, and it avoids getting beet juice everywhere.

Whisk the olive oil into the dressing until blended. Toss the dressing with the carrots and beets.

Lightly toast the sesame seeds until golden, and mix half into the salad. Plate the salad on a bed of greens (I recommend arugula) and sprinkle on the other half of sesame seeds to top it off. Enjoy!