Categories: September2013, beets, salads

Ingredients

• 3 medium beetroot, peeled
• 2 medium carrots, peeled

Directions

1. Simply use a mandoline to shred the vegetables finely. (Unless you have incredible knife skills, a mandoline is what is required here. Grating makes the whole dish a bit wet.)

2. Toss with one of the following dressings (you may not want to use all the dressing) and sprinkle with the matching herb.

3. Dressing 1 – Mix together the juice of one lime, a teaspoon of grated ginger and 25ml groundnut oil. Top salad with coriander.

4. Dressing 2 – Mix together 1/2 tspn Dijon mustard, 1 tblspn white wine vinegar and 4 tblspn olive oil. Top with parsley.

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