It’s always good to have a bit of an antioxidant hit every so often, and this bright and fresh salad will make you feel healthier with every bite! Raw beetroot is considered a ‘super food’ and is full of vitamin C and iron. It’s also supposed to be great for your liver and boosts your immune system too!
This is one of those recipes where you can easily vary it depending on what’s in season. in summer, I would probably add some sliced tomatoes and sometimes, I will also add some orange or mandarin segments for a juicy burst. I’ve included an Asian style dressing, but you could easily put your favourite dressing on it instead. Lemon juice and olive oil would also make a great dressing for this salad too.
I just served the salad with some nice, fat sirloin steaks and some bread rolls. Yummy!
Beetroot and carrot salad
Ingredients for salad
2 carrots, grated
2 beetroots, peeled and grated
salad leaves (such as mesclun or rocket)
a handful of seeds (such as pumpkin, sunflower or chia)
a handful of toasted and sliced almonds
Ingredients for dressing
1 Tbsp soy sauce
2 Tbsp red wine vinegar
4 Tbsp extra virgin olive oil
Mix all the dressing ingredients together. Combine with the rest of the salad ingredients and toss it all together. Serve.