When living in France, I became accustomed to the traditional crudite salad available in most charcuteries and bistro-style restaurants in the fall months. This California adaptation uses the domestically grown thin string beans, which are similar to the French haricots verts. If they are unavailable, cut large string beans in half lengthwise.
Use a food processor to shred the carrots and the beets. If not available, use a boxed grater. When working with beets use plastic gloves to protect your hands from beets staining them. I also put a piece of foil on the counter to avoid the beets from staining it….