Beet and Carrot Salad

Ingredients

• •1 can (15 oz) beets, drained and diced
• •1 can (15 oz) carrots, drained and sliced
• •2 tbsp apple cider vinegar
• •1 tbsp olive oil
• •1/2 tsp garlic powder
• •Salt and black pepper to taste

Instructions

1. 1

   Drain the beets and carrots. If the beets are whole, cut them into bite-sized pieces. If the carrots are whole, slice them into rounds.

2. 2

   Combine the beets and carrots in a medium bowl.

3. 3

   In a small bowl or jar, whisk together the apple cider vinegar, olive oil, garlic powder, salt, and pepper.

4. 4

   Pour the dressing over the vegetables and toss gently to coat.

5. 5

   Serve immediately or — better yet — cover and refrigerate for at least 30 minutes to let the flavors develop.