Beetroot and Carrot Salad

Peel the carrots and beetroot, do not grate too coarsely. Wash the zucchini, grate a little coarser. Pull the threads from the celery stalks and cut them into approx. 4 mm thin slices. Mix everything in a bowl. Halve the pomegranate. Remove the kernels from one half and squeeze out the other half. Squeeze the lemon and 3 oranges. Peel the remaining 2 oranges and cut the pulp into bite-sized pieces. Add all 3 juices, pomegranate seeds and orange pieces to the vegetables and mix well. Sweeten with honey or possibly xylitol and let the salad steep for at least 1 hour. However, it tastes really good the next day and well chilled. .... pure refreshment ...