Carrot and Beetroot Salad
Preparation: 10mins Cooking: none Serves 4Per serving: 121 calories, 6.2g fat, 0.8g saturates, 12.8g sugars, 0.21g salt
Ingredients:
350g/12oz organic carrots,
peeled and trimmed
350g/12oz organic raw beetroot, peeled and trimmed
2 organic shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or organic red wine vinegar
1 small bunch flat parsley, roughly chopped
350g/12oz organic raw beetroot, peeled and trimmed
2 organic shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or organic red wine vinegar
1 small bunch flat parsley, roughly chopped
Method:
Peel and trim the carrots and beetroot, then coarsely grate both on a grater – wear rubber gloves if you don’t want pink hands! Alternatively, use a food processor fitted with a grating plat. Place the grated vegetables in a bowl, add the shallots.
Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, and then toss well. Leave to marinate for at least 15mins before serving.
