Carrot and Beetroot Salad
Added by freshherbs | Wed 18 Jul 2012 @ 12:18
This easy peasey salad is so colourful and crunchy and whatís more itís bursting with carotenoids, great for summer skin, with an anti-oxidant effect. Serve it at barbecues with fish or grilled meats.
Preparation: 10mins Cooking: none Serves 4 Price per portion: 74p
Per serving: 121 calories, 6.2g fat, 0.8g saturates, 12.8g sugars, 0.21g salt
350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch flat parsley, roughly chopped
1. Peel and trim the carrots and beetroot, then coarsely grate both on a grater Ė wear rubber gloves if you donít want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.
2. Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving.