Grate the Beet (1) and Carrot (5).
Slice the Onion (1) very thin.
Thinly slice the Green Cabbage (1/2 head).
To make the dressing, grate the Garlic (1 clove) into a small bowl.
Add Dijon Mustard (2 tablespoon) and Apple Cider Vinegar (1/2 cup). Season with Salt and Pepper (to taste).
Chop up the Fresh Dill (to taste) and add to the dressing mixture.
Mix dressing ingredients well.
To create an emulsification, place a towel underneath the bowl. While whisking, pour Extra-Virgin Olive Oil (4 tablespoon) in a steady stream until it becomes a creamy dressing.
Pour dressing over grated ingredients.
Mix salad with your hands until all ingredients are combined well.
Plate salad onto serving plates and top with crumbled Feta Cheese (1 cup).