Beetroot & Carrot Salad
Author: Julie Perks Registered Dietitian
Recipe type: Side Dish, Braai
- 3 medium carrots, grated (do not peel)
- 1 small bottle of grated beetroot, drained
- 1 small onion, peeled and sliced finely
- 2 tsp cumin seeds
- 3 tsp olive oil
- 1 TBSP red wine vinegar
- 1 small bunch of flat leaf parsley OR rocket
- Place the grated carrots and drained beetroot in a bowl, add the onion.
- 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, then toss well.
- Leave to marinate for at least 15 minutes before serving.
Recipe by Julie The Dietitian at https://juliethedietitian.com/beetroot-carrot-salad/
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