Zesty Beet Salad with Cranberry Vinaigrette
Cranberry Vinaigrette:
- 1/4 cup red wine vinegar
- 1/4 cup grapeseed oil
- 2 teaspoons agave nectar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/2 cup canned whole-berry cranberry sauce
- 1 teaspoon sea salt
- 3 cups sliced beets
- 1 1/2 cups finely shredded carrots
- 1 cup thinly sliced red onion
- 1 cup feta cheese (may substitute tofu)
- 1/2 cup toasted pecans
- 2 tablespoons fresh lemon zest