Carrot and Beetroot Salad
Servings: 8 side servings
This salad was born out of me missing my mom's grated carrot salad with canned pineapple. But I wanted a healthier version.
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Ingredients
- 250 g peeled and grated carrots
- 250 g peeled and grated beetroot
- 2 t Dijon mustard
- 1 T freshly squeezed lemon juice
- 1½ T avocado oil
- 1½ T Extra Virgin Olive Oil
- 1 or 2 t Honey optional
- ¼ t salt
- ¼ t freshly ground black pepper
- 2 T freshly chopped coriander
- 2 finely sliced spring onions
Instructions
- In a large bowl, combine the Dijon mustard, lemon juice, honey (if using), avocado oil, olive oil, salt and pepper.
- Add the peeled vegetables, coriander and spring onions and toss well. Refrigerate untilready to serve.
- This salad will taste even better on the 2ndday and will keep very well in the fridge for a up to a week.