beetroot & carrot salad
This salad is really quick and easy to make and, with the vibrant colours, it’s packed full of antioxidants. You could make it the night before and take into work for lunch with maybe a tin of sardines, some chicken or some feta cheese for added protein.
Also makes a great colourful salad to serve with a barbecue or buffet.
My daughter loves this with some wholemeal pitta bread and some shredded chicken.
2 large beetroot
2 large carrots
½ red onion
1 large handful of fresh coriander
1 tablespoon of sesame seeds
1 teaspoon cumin seeds
1 pinch chilli flakes
3 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
Peel the carrots and beetroot and then grate with the red onion using the grating attachment of your food processor.
Place in a large bowl and add the lightly torn coriander.
Add the sesame seeds, cumin seeds and chilli flakes and mix everything together.
Finally add the olive oil and apple cider vinegar.
The Health Boost Tip
Eating colourful food means you are eating a wide range of phytonutrients to help top up antioxidant levels – very important in a healthy diet.