B00CU1W244_EBOK

1 SERVE =
2 units vegetables
½ unit fats
Beetroot, carrot and
radish salad >
SERVES 4 PREP 15 mins
A great way to use raw beetroot, this fresh and
vibrant salad is quick to prepare and packed
with nutrients. Serve with barbecued lamb,
beef or sausages.
2 large beetroot, peeled and shredded
or coarsely grated
2 carrots, shredded or coarsely grated
½ bunch radishes, trimmed, scrubbed
and coarsely grated
2 baby cos lettuces, leaves separated and torn
small handful flat-leaf parsley or
mint leaves, chopped
3 teaspoons sesame seeds, toasted
CREAMY CUMIN DRESSING
4 tablespoons reduced-fat plain yoghurt
1 tablespoon white balsamic vinegar
pinch ground cumin
1
2
For the dressing, combine all the ingredients
with 2 teaspoons water in a large bowl and
season to taste with salt and pepper.
Add the beetroot, carrot, radish, lettuce and
herbs to the dressing and toss to coat. Divide
among four bowls and sprinkle with sesame
seeds to serve.