Bring a large pot of water to a boil.

Whisk together the minced garlic, vinegar, mustard and honey. While continuing to whisk, slowly drizzle in the olive oil until it is well combined and emulsified. Sprinkle in the salt and pepper to taste.

Trim the green beans. Cut in half or thirds, if desired. Prepare a bowl of ice water. Trim the green beans

Once the water is fully boiling, add the green beans and blanch briefly for about 2-4 minutes until they are bright green. Taste one. If it feels like the perfect tenderness, they are done. Pull the green beans out with a wire mesh strainer and dunk into the ice water.

Trim the beets and peel. Using a julienne maker, spiralizer or a vegetable peeler, create thin strips from the beets and carrots. Toss the carrots, beets, dried cranberries and green beans into the dressing. Allow to marinate at least 15 minutes or overnight.

Toss the sunflower seeds in at the last minute.