Carrot and Beetroot Salad
Serves 4
Cooking time: none
Preparation time: 10mins
350g/12oz Red Tractor carrots, peeled and trimmed
350g/12oz raw Red Tractor beetroot, peeled and trimmed
2 Red Tractor shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch Red Tractor flat parsley, roughly chopped
1. Peel and trim the carrots and beetroot, then coarsely grate both on a grater - wear rubber gloves if you don’t want pink hands!
Alternatively, use a food processor fitted with a grating plat. Place the grated vegetables in a bowl, add the shallots.
2. Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables.
3. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving.
Recipe courtesy of www.britishcarrots.co.uk.
Red Tractor Week starts on the 15th September until the 21st
Tagged in Recipes