Beet and Carrot Salad with Pumpkin Seeds

Ingredients
  • 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!  

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