Beetroot & Carrot Salad

It seems ages since I posted a recipe (probably because it is ages since I posted a recipe).  It’s the time it takes -to make it, and photograph it.  It also takes concentration, I have to write down how much I’m adding of what, record it nicely and then type it all up in a nice format.  Basically it’s a bit of work. But I love this salad so much it’s worth it, and the recipe is very forgiving so if my quantities are a bit out it wont affect the end result too much.

This salad is pretty much a tribute to my laziness.  I often have beetroot, my father grows it and it always looks pretty at the Farmer’s Market so I often buy it.  I also grow it regularly, nestling in between other bigger, slower growing crops.  But I never seem to be organised enough to bother to cook it.  So in this salad I don’t, I use it raw and I think it tastes all the better for it – not to mention adding a lovely texture to the salad.

Beetroot & Carrot salad

• 1 large carrot
• 1 medium sized beetroot
• 1 small bunch mint
• 1 bunch parsley
• 1 red onion (or substitute a couple of spring onions)
• 1 cup grains (I have made this with everything from Farro to Quinoa and lentils but my favourite is Black Rice)
• juice of a lemon
• salt
• 1 to 3 tblspns olive oil (less/more to taste)
• Topping – You could add feta, any types of seeds or nuts would work, any thing to add a little more texture and protein.

Cook which ever grain you are using via your prefer method.  Cool.  Peel and grate the carrot & beetroot.  Finely chop the mint, parsley, and red onion.  Mix together.

Make the dressing by mixing the lemon juice, 2 tblspn of oil, and salt.  Taste and adjust by adding more juice, oil, salt or ever a little sugar depending on the acidity of the lemons.

Dress the salad and add the toppings and the salad is ready to eat.