This salad looks beautiful & provides plenty of nutrition.
It’s gluten-free, dairy-free, sugar-free, paleo, IQS friendly, so really ticks most dietary boxes so would be a good option to serve at a lunch party
1/4 cup parsley
6 fat green olives
A note on balance of flavours: sweetness from carrot, earthiness from beetroot, freshness from parsley & saltiness from the olives. You can substitute the olives with some shaved grana padano.
1. Grate the carrot & beetroot
2. Chop the parsley
3. Try not to eat the olives before putting them in the bowl. I would recommend chopping them in 2 (I was a little lazy)
4. Toss all ingredients with your hands. Serve immediately with a drizzle of olive oil & if required salt, pepper &/or chilli