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.
