INGREDIENTS
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2 large orange carrots
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2 large maroon carrots
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1 medium parsnip
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1 large sweet apple
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1 piece of fresh ginger, about 2-inches long
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3 scallions
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1/4 cup toasted pecans, chopped
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1 tablespoons apple cider vinegar
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1 tablespoons maple syrup
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2 tablespoons olive oil
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kosher salt and pepper