Viv’s Beet Carrot Slaw with Greek Yogurt

• 1-2 cups Greek yogurt
• 1-2 cloves garlic, minced
• 2+ cups carrots, peeled and grated
• 2+ cups beets, peeled and grated
• ¼ cup olive oil
• 1 Tablespoon lemon zest
• 3 Tablespoons lemon juice
• 1 Tablespoon red wine vinegar
• 2 teaspoons honey
• Salt and pepper, to taste
• ¼ teaspoon coriander
• ¼-1/2 cup pecans, chopped

Stir garlic into yogurt and let stand. Whisk together olive oil, zest, lemon juice, vinegar, honey, salt, pepper, and coriander. Pour half of dressing over carrots and beets, mix, and let stand 5 min. Spread yogurt on serving platter. Top with carrot/beets, drizzle remaining dressing, and sprinkle with pecans.