- 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!