There are many versions of the Beetroot and Carrot salad. I think they are all lovely however, on a sunny day when something light and citrusy, yet filling and fresh is just what the doctor ordered our version is perfect.

INGREDIENTS

1 LARGE BEETROOT (Cut in small strips)

1 LARGE CARROT (Cut in small strips)

1TABLESPOON OLIVE OIL

SALT AND PEPPER TO TASTE

1 TABLESPOON LEMON JUICE (Freshly squeezed)

1 TABLESPOON ORANGE JUICE (Freshly squeezed)

1 TABLESPOON APLE CIDER VINEGAR

COMBINE ALL THE INGREDIENTS AND REFRIGERATE (20 Minutes)

ADD THIN SLICES OF BABY CUCUMBER WHEN READY TO SERVE