Beet And Carrot Salad Crostini

• Dressing
• 1/4 cup fresh lemon juice
• 1/4 cup mildly flavored olive oil
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon caraway seeds
• Crostini
• 1 baguette, sliced, brushed with olive oil and toasted in the oven
• 4 medium red beets, peeled and thinly sliced on a mandoline
• 3 large carrots, peeled and thinly sliced on a mandoline
• 6 ounces creamy Goat cheese or Guark cheese
• few sprigs fresh dill

1. Place all the dressing ingredients in a jar with a lid and shake until creamy.
2. In a medium bowl place the beets, carrots and dressing. Toss and let sit for 10 minutes. Taste and add more salt or honey if desired.
3. Assemble the crostini by spreading a dollop of Quark cheese on each piece. Top with a small amount of the beet salad and sprinkle with dill.

dressing, lemon juice, mildly flavored olive oil, honey, salt, caraway seeds, crostini, baguette, red beets, carrots, goat cheese, dill

Taken from food52.com/recipes/74282-beet-and-carrot-salad-crostini (may not work)