Beet and daikon slaw

2 beets, peeled and cut into l/8-inch julienne (matchsticks)
1 6-inch daikon radish, peeled and cut into l/8-inch julienne
1 tsp toasted sesame oil
2 tsp canola oil
1 tsp unsalted rice vinegar
1 tsp sea salt

Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste and serve. Recipe from Bill Maddex, member of Drumlin Community Farm