Beetroot, Ginger & Pear Salad

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.

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INGREDIENTS

ginger

carrots

pear

pickled beetroot

apple cider vinegar

olive oil

salt & pepper

cinnamon

sunflower seeds

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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

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