Carrot and Beetroot Salad
by Bronwen Laight
Ingredients
2 medium sized carrots, coarsely grated or julienned
2 medium sized beetroot, coarsely grated or julienned
½ of a red onion, finely sliced
1 tbsp of apple cider vinegar
1 tbsp olive oil (or walnut oil would be nice)
1 tsp Dijon mustard
2 tsp honey
Salt and pepper
Optional- Toasted nuts or seeds
Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.
— Nancy, Bradwell on Sea
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