If you don't have a spiralizer, just shred the carrots and beets using a box grater! That's how I used to make this salad for the last few years before I had a spiralizer. If you are spiralizing, just make sure you get the widest carrot you can find. Thin, "skinny" carrots won't give you long ribbons, only little "half moon" pieces. The candied nuts on this salad are slightly different than my usual recipe. I add one tablespoon of oil to them to make more of a "sauce" or "dressing" to go over the raw carrots and beets which are otherwise undressed in this dish.