Peel and mince the shallot. Pick the mint leaves and parsley leaves, discard the stems, then finely chop and keep separate. Peel the carrots and beets, then grate using the large side of a box grater.

In a large bowl, whisk together 2 tsp olive oil, white balsamic vinegar, agave, 1 tbsp chopped mint, and 1 tsp salt until vinaigrette thickens slightly and is well combined.

Add grated carrot, grated beet, and chopped parsley. Gently toss to coat evenly.