Carrot & beetroot salad | V P GF DF SF

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 carrot

1 beetroot

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 


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