Peel carrots, beets and daikon.
Cut carrots and daikon into 2Ĺ - 3 inch lengths.
Place vegetables on spiral mandoline and turn to cut. (Ask Chef for demo.)
Store each vegetable in a separate container covered with cool water in walk in.
For service, drain very well and toss together.
Do not mix more than you will need during service, as they will bleed together and turn pink!