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