Beetroot & Carrot Salad
Ingredients
- 1 tbs white vinegar
- 2 bunch beetroots
- 2 carrots, peeled
- 1/2 red onion, finely sliced
- 1/2 cup flat-leaf parsley, leaves coarsely chopped
- 1/4 cup fresh orange juice
- 2 tsp maple syrup
- 2 tsp dijon mustard
- 1/4 cup olive oil
- 1/4 cup slivered almonds, toasted
- 4 medjool dates, pitted, sliced
Method
- Trim stems from beetroot and peel. Thinly slice. Set aside.
- Shred carrots and combine with dates, parsley, onion and almond.
- Whisk oil, juice, vinegar, mustard and maple syrup together in a jug.
- Combine beets, carrot mixture and dressing in a large serving bowl. Toss well to combine before serving.
