Beetroot, Carrot and Apple Salad
By Jael Davison, Catering Assistant
- 1 large or 2 medium sized carrots
- 1 apple
- 1 fresh beetroot
- Juice of ½ lemon
- Drizzle of olive oil
It isn’t necessary to peel the carrot if it is fresh, just wash it and grate into a mixing bowl.
Next grate in the apple, no need to peel this either.
Lastly peel the beetroot (to avoid pink stained hands, use disposable gloves) and grate into the bowl.
Mix with a fork, add the lemon juice and a tsp or so of olive oil.
Hints and tips
This will keep for about 3 days in an airtight container in the fridge.
It is really good in a wrap or pitta bread with rocket and crumbled feta and a little mayo.