Not another salad…  I was going to hold off on posting this one, as I have lots of other recipes, but I had this for dinner last night and I have to say it was beautiful.  I had seen beetroot salad in the everyday cookbook before and usually just skipped over it as it didn’t really sound that interesting, but I had beetroot and carrot in the fridge, the kids were having left overs and I wanted something healthy so beetroot salad it was.  I am so glad I made it – it was delicious!  So much better than I expected.  I changed some of the ingredients from the original recipe, and think the addition of mint really made the dish.  You really need to try this one.

Ingredients

2 raw beetroot (not canned) peeled and quartered
1 medium carrot roughly chopped
1 apple (I used a pink lady) quartered and cored
1/2 red onion halved
handful of herbs (I used basil, mint and rosemary)
Juice of 1 lime
Pinch salt

Method

Place all ingredients into bowl and chop for 2 seconds on speed 5.  Scrape down sides of bowl and chop again for 2 seconds on speed 5.

Your salad is now ready.  How easy is that?  The original recipe also includes 2 tablespoons of olive oil, I forgot to add it but was happy not using it anyway.Beetroot Salad

Serves: 4 – 6

Approximate calories per serve: 70