Carrot and Beetroot Salad
by Bronwen Laight
Ingredients
2 medium sized carrots, coarsely grated or julienned
2 medium sized beetroot, coarsely grated or julienned
½ of a red onion, finely sliced
1 tbsp of apple cider vinegar
1 tbsp olive oil (or walnut oil would be nice)
1 tsp Dijon mustard
2 tsp honey
Salt and pepper
Optional- Toasted nuts or seeds
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
— Vanda Murray
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