Beet and Carrot Salad with Pumpkin Seeds

• 2 carrots peeled and grated 
• 1 beet peeled and grated
• 1 spring onion chopped
• 1 tbsp dried cranberries
• 1 tbsp toasted sunflower or pumpkin seeds 
• small handful roughly chopped cilantro

For the dressing

• 3 tbsp olive oil
• 1½ tbsp orange juice 
• 1 tsp cider vinegar 
• salt and pepper to taste

Put everything into a bowl. Toss and serve.  

To avoid staining your hands pink a quick shortcut is to grate the carrots and beet in a food processor if you have one. Saves a bit of time too.

Love eating this later in summer with carrots, onions and beets fresh from our veggie garden!