- 3 fresh beetroots
- 2 medium carrots
- 3 tbs fresh mint, chopped
- 3 spring onions, sliced
- 2 tbs balsamic vinegar
- 1 tbs extra virgin olive oil
This salad is perfect as a side dish for a barbecue; the sweetness of the carrot and balsamic balance out with the slight bitterness of the raw beetroot. Leftovers are also fantastic on a ham sandwich the next day.
Grate the beetroot and carrots. The food processor is perfect for this.
Combine all ingredients in a bowl and chill for a couple of hours.
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