As you can see from most of the other entries in this blog, I’m no health freak! Yet, I do like to add good healthy meals in amongst the desserts, and this is one of them. A simple, ‘made in minutes’ lunch that leaves me feeling righteous. I usually add whatever is lying around – today it was finely sliced pear and chopped walnuts – yum. The dressing is also so good, you could just about drink it. This recipe is based on one from New Zealand’s Revive Cafe.
CARROT & BEETROOT SALAD
- 2 medium beetroot
- 4 carrots
- A handful of mint leaves (chopped)
- Optional additions: ½ cup sunflower seeds; ½ cup sultanas (steeped in boiling water beforehand); finely sliced pear or apple; diced feta; chopped walnuts or slivered almonds
- Juice of one orange (or ½ cup orange juice)
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey or date puree
- 4 Tbsp oil
- Salt and pepper to taste
- Grate the carrots and beetroot (I julienned mine using a Zyliss). In a cup mix the orange dressing ingredients. Combine all ingredients in a bowl and mix gently.
Food Photography Info: Panasonic Lumix DMC-FZ47 / Natural lighting