Carrot Beetroot Salad with Balsamic Dressing
Ingredients
- 3 large carrots, peeled and trimmed
- 2 beetroot, peeled and trimmed
- 2 spring onions, finely sliced
- ½ cup flat leaf parsley, chopped
- 1 tbsp cumin seeds
- ½ cup Praise Balsamic Dressing
How to make it
- Use a food processor with a grating plate or a hand grater to julienne the carrots and beetroot. Toss in a large bowl with the spring onions and chopped parsley.
- Toast the cumin seeds in a dry fry pan until they are fragrant and tip over the salad. Season with salt and pepper and pour over the balsamic dressing.
- Toss all ingredients and marinate in fridge for 20 minutes before serving.
