This raw salad is super delicious and nutritious! I've been making this beetroot salad regularly for almost 4 years and it never disappoints. If you have a food processor, use this to grate the beetroot and carrot, not only does it save time, it also saves you from getting pink-stained hands!Serves 4
500g Beetroot, raw, peeled and grated
700g Carrots, peeled and grated
1 cup Mint leaves, roughly chopped (optional)
1/2 cup Raisins
1/4 cup Sunflower seeds, toasted
1/4 cup Pumpkin seeds, toasted
1/2 tsp salt
2 Tbsp Balsamic vinegar
2 Tbsp Pomegranate molasses
1/4 cup Orange Juice (medium sized squeezed)
1/4 cup Olive oil
1 Tbsp Honey (leave out for vegan version)
To prepare the dressing: place all the dressing ingredients in a jar with a tight fitting lid. Shake well to combine.
To prepare the salad: in a large serving bowl, combine the beetroot, carrot, mint, raisins, seeds and salt and mix
Pour over the dressing – toss again when ready to serve.