In a large bowl, whisk together the extra-virgin olive oil, sherry vinegar, minced shallot, Dijon mustard, honey, grated lemon zest, sea salt, and freshly cracked black pepper until the mixture is emulsified and well combined.

Add the peeled and grated red beets and carrot to the bowl with the dressing. Then add half of the chopped fresh parsley and half of the chopped fresh mint. Toss everything together thoroughly until the grated vegetables are evenly coated with the dressing.

Transfer the tossed salad to a serving bowl. Sprinkle the remaining parsley and mint on top as a fresh garnish. Serve immediately for best flavor and texture.