Crunchy Carrot & Beetroot Salad

Serves: 4

You will need
350g carrots, peeled and trimmed

350g raw beetroot, peeled and trimmed

2 shallots, peeled and finely chopped

2 teaspoons cumin seeds

2 tablespoons olive oil

1 tablespoon sherry or red wine vinegar

1 small bunch 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 plate. Place the grated vegetables in a bowl and 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. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15 minutes before serving.

Recipe courtesy of

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