Beetroot, ginger, pear and carrot - the best of friends!
This is a refreshing, spicy and zingy salad. A little bit different, but quick to make and so very tasty. The recipe uses shop-bought pickled beetroot; if you want it fresh, just roast the beetroot in oil & salt: 180ºC for 35 minutes.
INGREDIENTS
ginger
carrots
pear
pickled beetroot
apple cider vinegar
olive oil
salt & pepper
cinnamon
sunflower seeds
Watch the video
METHOD
Scrub, top and tail the carrots, then grate them
Peel the ginger with a teaspoon, and grate it
If you want to keep ginger fresh, just freeze it; you can peel it straight from the freezer. If you peel it before freezing, it can get very mushy when it defrosts
Slice the pear into strips, then dice
Dice the beetroot to a similar size as the pear
Toss it all together in a bowl
Add a splash or two of cider vinegar
Add twice as much olive oil as vinegar
Salt and pepper
Cinnamon
Toss all that together
Add a goodly sprinkling of sunflower seeds and toss them through