Beetroot & Carrot Salad2017-04-28
- Servings : 4
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 30m
- 350g carrots, peeled and trimmed
- 350g raw beetroot, peeled and trimmed
- 50g rocket
- 1⁄2 red onion, sliced
- 2 tsps cumin seeds
- 2 tbsps olive oil
- 1 tbsp sherry or red wine vinegar
- 1 small bunch at parsley, roughly chopped
- 2 tbsps pumpkin seeds, toasted
Peel and trim the carrots and beetroot, then coarsely grate both on a grater. Alternatively, use a food processor tted with a grating plate. Place the grated vegetables in a bowl, add the rocket.
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 15 minutes before serving. When ready to serve, lay mixture out on a serving platter and top with sliced onion, pumpkin seeds and extra rocket.