1 half Butternut Squash
1 three inch piece of ginger
1/4 cup Extra Virgin Olive Oil
Pinch of Sea Salt or Real Salt
4-5 drops of Ocean's Alive (brand) Marine Phytoplankton
Julienne beets and butternut squash. Keep them in separate bowls so the colors don't run. Refrigerate the bowls of produce for at least 30 minutes. Plate without tossing when ready to serve. Blend the ginger, olive oil and marine phytoplankton, then drizzle the dressing on top of the slaw.