Carrot & Beetroot Salad

My love affair with beetroot continues with this North African inspired salad. It’s a cinch to prepare and a really great accompaniment to BBQ food, which is abundant at the moment. It’s crunchy, sharp and earthy. Superb.

1 medium beetroot (peeled and cut into very fine juliennes on a mandolin)
2 carrots (peeled and cet into very fine juliennes on a mandolin)
1/2 lemon (juice of)
1/4 cup best quality extra virgin olive oil
1 tablespoon fresh mint (very finely chopped)
1 tablespoon fresh dill (very finely chopped)
salt & pepper

Combine all the ingredients together in a bowl, cover with cling wrap and refrigerate for 1 hour to develop in flavour.

Serve alongside meat, poultry or fish

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