Carrot, Beetroot and Sprout Salad

This salad  also works well with the addition of seaweed.  Try some soaked Karengo or arame, mixed through or served on top.  Using a food processor to grate the vegetables will help make a big salad very quickly.

Salad

3 medium carrots

1 large beetroot

½  bean sprouts

Lettuce or a mixture of leafy greens - perhaps some edible wild herbs!

Parsley dressing

 
Grate the carrot, then beetroot.   If you have one available, use the fine attachment of a food processor.

Mix the carrot and beetroot.

Wash and drain the greens.  Tear or chop the larger leaves.

Arrange a bed of greens on a platter. Place carrot and beetroot on top, then sprouts.

Drizzle with the dressing.

Parsley Dressing

½ cup parsley

1/4  cup sunflower seeds, soaked overnight, drained and rinsed (or 3 T tahini)

1 - 2 clove garlic

½ cup olive oil

Juice of one lemon or 2 T cider vinegar

½ cup water

Pinch cayenne pepper

½ tsp sea salt

Combine in a blend until smooth.

Useful European and UK Links

Cold Sores
Many adults and children carry the virus that causes cold sores

Hostels London
The reviews on Qype are great! You can choose hostels in London and save a lot of money.

Notting Hill Bars
Find all the best bars in Notting Hill and make sure you have a relaxing night out.

 

Home » Recipes » Healthy Salads and Side Dishes » Carrot, Beetroot and Sprout Salad