Beet and carrot salad

Recipe from: 2/1/2007 12:00:00 AM
Ingredients 7
Servings 2
Time

Ingredients

  • 200
    g
    carrots
  • 1
    beetroot
  • 70
    g
    spinach leaves
  • 2
    ground cumin
  • 2
    fennel seeds
  • virgin olive oil
  • half a cup of lemon juice
 

Method

 

Toast the cumin and fennel seeds in a frying pan until fragrant.
Mix with the olive oil and lemon juice and set aside.
Grate the carrots and tip into a bowl.
Using a food processor makes this very quick and easy.

Arrange the spinach leaves on a plate, top with some carrot and beetroot and drizzle over the dressing.
Alternatively mix all the ingredients in a bowl, toss well and serve.

 

 

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