Rainbow Carrot Salad to go with Poached Halibut!

Rainbow Carrot Salad
5 medium rainbow carrots
1 garlic clove, minced
2 tsp mustard seeds
½ a lemons juice
2 Tbs olive oil
½ tsp beet sugar

For the carrot salad:
Using a sharp peeler, peel the outer skin from the carrots.

Using the peeler, shave the carrots into ribbons. Place in a bowl and set aside.

In a small bowl, add the garlic.

Add the mustard seed and the olive oil.
Add the lemon juice and the sugar. Whisk to combine.

Season with salt.
Dress the carrots and place in the refrigerator until ready to use.