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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