Beet and carrot salad recipe for a fresh, healthy side

Ingredients for Beet and carrot salad

• 240 g shredded peeled beets

• 240 g shredded unpeeled carrots

• 120 g chopped raw walnuts

• 60 ml chopped spring onions

• 60 ml chopped fresh flat-leaf parsley

• 120 ml extra virgin olive oil

• freshly grated peel of 1 orange

• 60 ml freshly squeezed orange juice

• 30 ml apple cider vinegar

• 5 ml ground cumin

• 5 ml salt

How to make Beet and carrot salad

1. Combine all the salad ingredients in a large bowl.

2. To prepare the dressing, place all the dressing ingredients into a jar.

3. Seal the lid tightly and shake until well combined.

4. Pour the dressing over the salad and toss until everything is well coated.

5. Serve the salad at room temperature or chilled.

6. Store any leftovers in the refrigerator for up to 4 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.