Even if you are not a raw beetroot fan, you will like this salad. There is something irresistible in these colourful, julienned vegetables. A food processor shredder saves time, especially if you make a large bowl of it, but it’s not that difficult to julienne with a sharp chef’s knife either. I sat down to the kitchen table and chopped away on a cutting board, it was easier then to get the food processor out and do a wash up afterwards. In no time I had the carrots and beets julienned. The flavouring has the right amount of tanginess and is not too sour.BEET AND CARROT SLAW
2 large carrots, julienned
1 large or two long skinny beets, julienned
1/2 cup finely diced red onion
1/2 cup roughly chopped fresh parsley
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 clove garlic, minced
salt and pepper to taste
1 tsp cumin seeds
1 tsp sugar
1/4 tsp Hungarian paprika
1/4 cup olive oil
• Place the carrots, beets, onions and parsley in a salad bowl.
• Add the lemon juice, vinegar, garlic and salt and pepper to taste.
• Set it aside.
• In a small skillet, toast the cumin seeds on medium heat until fragrant, for about 3 minutes.
• Add the cumin, sugar and the paprika to the bowl.
• Drizzle with the olive oil and toss.
Yields 6 cups
