Beetroot recipe 1



1 large beetroot, peeled and grated
2 carrots, peeled and grated
½ cup raisins
¼ cup sunflower seeds, toasted
¼ cup pumpkin seeds, toasted
1 x 400 grams tin chickpeas, drained and rinsed
3 tablespoons fresh mint leaves, chopped
sea salt and freshly ground pepper

To serve:

1 handful rocket
100 gram feta cheese, crumbled


4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cinnamon
1 teaspoon runny honey
¼ cup orange juice
1 teaspoon sesame oil
2 cloves garlic, crushed
3 tablespoons pomegranate molasses


Combine the grated carrots and beetroot in a large bowl with the raisins, seeds, chickpeas and mint. Season.


Place all ingredients in a jar, put lid back on and shake well to mix. Pour over the
salad, tossing well to coat. Leave for at least 30 minutes to infuse the flavours.

To serve:

Make a base with the rocket, top with the salad, then sprinkle feta cheese over that.