Carrot and Beetroot Salad

Ingredients:

2 cups of grated carrots (from about 3 carrots)

1 cup of grated fresh beets (from about 1 medium sized peeled beet)

Small pinch of salt

2 Tbsp lemon juice

2 teaspoons honey

2 Tbsp sliced fresh mint leaves

2 teaspoons baked seeds

Method

1 Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel. Stir to gently combine.

2 In a small bowl, whisk together the lemon juice, salt and honey and whisk until smooth.

3 Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.

4 Just before serve stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint and seeds.