• Natalie Gibson

Carrot and Beetroot Salad


We have discussed on our Facebook and Instagram page today the benefits of beetroot.

This is one of our favourite salads as it is colourful, flavoursome, and full of a range of nutrients which always makes us happy!

This was a recipe we devised ourselves after having a similar salad purchased from a supermarket once (who would have thought!) We have removed some of the nasties and added some additional ingredients and we are pretty happy with it!

Ingredients:

2 beetroots with skin removed grated

2 carrots grated

A handful of shredded kale

1 cup of cooked quinoa

1 cup of canned and drained lentils

1/2 cup of dried cranberries

A handful of toasted seeds - sesame, sunflower, pumpkin seeds (pepitas)

Dressing:

Juice of 1 lemon

Juice of 1 orange

Olive Oil

Method:

1. To toast seeds add to a dry frypan (no oil required) and place on medium heat for a couple of minutes stirring and shaking regularly as they can burn quickly. You can do a big batch at once and then store in a jar for other dishes.

2. Mix all ingredients together in a bowl.

3. Add dressing and stir.

Let us know your thoughts on this recipe!


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