Carrot and beetroot salad

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Prep time:

10 min

Serves:

4

Ingredients

• 350 g organic carrots, peeled and trimmed
• 350 g organic beetroot, peeled and trimmed
• 2 organic shallots, 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

1. Coarsely grate both the carrot and beetroot (wear rubber gloves if you don’t want pink hands), then place it all in a large salad bow. Add the shallots.

2. 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. 

 Works as well with non organic veg!  I added some toasted sesame seeds to mine for crunch.  I also used already cooked beetroot and it tasted good.