Root Vegetable and Feta Salad

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1 clove garlic, minced

Salt

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1 pound baby carrots and golden beets (as many varieties as you can find), sliced paper thin

1 red onion, shaved thin and soaked in ice water for 10 minutes

1 small (4 ounce) cucumber, thinly sliced

1 cup crumbled barrel-aged feta

1/4 cup chopped fresh dill

1/4 cup fresh mint, torn

Freshly ground black pepper