Recipe of the week – raw carrot and beetroot salad

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This colourful salad is great as a side dish with a summer barbecue or with roast chicken. Children are often quite partial to vinegary flavours, so you may find they enjoy this too.

The health benefits of eating this salad are impressive…

The vegetables include beta carotene and betacyanin, which give the vegetables their bright colour and provide antioxidant protection for you; naturally occurring nitrates help to lower blood pressure and improve stamina; betaine helps to fight inflammation; vitamin C and folate keep the immune system healthy, repair cells, and boost DNA synthesis; plus this salad delivers lots of fibre to help keep you regular!

Extra virgin olive oil contains monounsaturated fats and antioxidants to protect cells and lower cholesterol; and the apple cider vinegar balances blood sugar levels and boosts digestion. And to top it all off, fennel seeds are reported to be good for digestion, water retention, and hormone balance.

2 large beetroots
3 large carrots
1 tsp caraway seeds
1 tsp fennel seeds
A good glug of extra virgin olive oil – to your liking
2 tbsp organic cider vinegar (or to taste)

Peel and grate the beetroots and carrots into a bowl. Add the oil, vinegar and seeds and stir everything together. Season with salt and pepper, stir again and taste. Adjust seasoning, olive oil and vinegar if necessary and serve.

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