CARROT AND BEET POWER SALAD

GF DF | Prep Time: 15mins | Servings: 10

This is a new recipe we have created to showcase our cider vinaigrette, making it quick and easy for you at make at home. This will make your homegrown beets and carrots shine. There is room for you to add your signature to this recipe by adding you own combination of nuts, seeds and herbs. Try adding mint, pomegranate and feta to serve with lamb cutlets (omit the garlic and smoked paprika).

Ingredients

- 200g raw carrots, peeled and grated

- 200g raw beetroot. We like to use a mix of red, white and yellow

- 1/2cup pumpkin seeds, toasted

- 1/2 cup flat leaf parsley, finely chopped

- 1/2 cup spring onion, sliced

- 4 tbsp each sesame and sunflower seeds

- 1/2 cup currants

- 1/2 cup slivered almonds

- Salt

- Cracked Black pepper

Dressing

- 1/2 cup RedKitchen’s Cider Vinaigrette

- 1 clove crushed garlic

- 1 tsp smoked paprika

- Finely chopped fresh chilli (to your liking)

Add all ingredients together and whisk well

Method

1. Peel and grate the beetroot. If using different colours, keep them separate at this stage. Red beetroot can be quite juicy when grated so let it drain in a colander before using

2. Put the carrot, and yellow or white beets in a bowl. Add the dressing and gently mix through. Taste and season at this stage

3. Add remaining ingredients (except for red beets) and gently fold together.

4. Layer in your serving dish, alternating the mixed salad with the red beetroot.

5. Garnish with more chopped parsley and some of the seeds and nuts.