Ingredients
- 500g beetroot
- 700g carrot
- ¼ red onion finely sliced
- 1 mixed cup mint and coriander
- ½ cup sunflower seeds
- ½ cup currants
- ½ t salt
- 2T apple cider vinegar
- 2T maple syrup or honey (I use fake maple)
- 4T Olive oil
- juice from 1 orange, hopefully about 60ml
Carrot and Beetroot Salad
Method
- Roast sunflower seeds over a medium heat in a pot, tossing constantly, especially as you get near the end, cool on a plate (not in the pot they might keep cooking and burn)
- Peel then grate vegetables
- I encourage you to find a good grater, a box grater is adequate but a finer grate makes for a juicier salad
- A food processor is quite good
- Chop up the herbs
- Put everything (except the seeds) in a bowl then mix
- Add the seeds just as you serve
Comments
Thanks to Brydone Growers for the beetroot and onion; to McArthur’s Berry Farm for the carrots; and to Janefield Paeonies and Hydroponics for the herbs used in the demonstration.
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