Ingredients

• 2 ounces fresh ginger
• 2 pounds 6 ounces carrots
• 2 pounds 4 ounces Michigan beets
• 2 pounds 4 ounces parsnips
• ¾ cup honey
• 9 tablespoons lemon juice (fresh or bottled)
• 1 teaspoon kosher salt

Directions

Peel and chop ginger. Pulse in a food processor fitted with a steel blade until ground.

Trim and peel carrots, beets and parsnips. Shred in a food processor fitted with a shredding disc, or by hand.

Whisk together honey, lemon juice and salt in a large bowl. Add the shredded vegetables and toss to combine.