Carrot and Beetroot Salad

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Vegan Friendly

My new favourite salad with a delicious dressing. Beetroot and carrot go amazing together. This salad keeps great in the fridge, so I recommend you make extra, that way, you’ll have a side ready to add to your lunch for the next few days.

INGREDIENTS:

• 450-500g grated fresh beetroot
• 2 x large grated large carrots
• 2 x tablespoons fresh coriander finely chopped
• 2 x tablespoons chopped cranberries or raisins*
  
  Dressing ingredients:
• 4 tablespoons extra virgin olive oil
• juice of 1 x lime
• 3 x tablespoon fresh orange juice
• 1/3 x teaspoon ground cinnamon
• 1/3 x teaspoon ground paprika
• 2/3 x teaspoon ground cumin
• 1/2 – 1 x teaspoon salt
  

METHOD:

1. Place carrot, beetroot, cranberries and coriander into a bowl.
2. Add all dressing ingredients into a jar and shake together.
3. Pour dressing into bowl, mixing until well combined. Cover and refrigerate until needed.
   
   
   

NOTES:
* Other dried fruits such as sultanas or dates can be used in place of the cranberries or raisins.
* This will keep covered in the fridge for up to 5 days.