Beetroot and Carrot Salad For A Bit of Colour in Your Life

It might be an Australian thing, but I really love beetroot. We grow up with it as a standard inclusion on take-away hamburgers (unbelievable to many non-Australians, but 100% true), so I can't even remember trying it for the first time. In recent years, it has become an increasingly common salad addition or garnish, largely because of the dramatic splash of crimson it offers. On top of that are the significant health benefits, and a sweet, easy flavour.

This salad has a Middle Eastern flavour to it with the cumin, coriander and cinnamon combination - and it packs a punch; an ideal combination to serve with a lamb or chicken tagine. It is also easy to make, and brings a definite splash of colour to the dinner table. Even better, it can be prepared in advance and refrigerated as both the beetroot and the carrot will hold their texture. The recipe comes from "Great Food Fast" published by Martha Stewart, which has lots of nifty ideas for quick meals. If you prefer less strong flavours, I would reduce the cumin and coriander by about 1/4 tsp each. I liked their advice and used the food processor for grating. Just make sure you either use gloves when you are peeling the beetroot, or hold it with a fork to avoid staining your hands pink.

Shredded Beetroot and Carrot Salad
from "Great Food Fast" by Martha Stewart

1/4 cup lemon juice

1 tbl extra-virgin olive oil

1 tbl honey

3/4 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cinnamon

1/8 tsp cayenne pepper

500g raw beetroot, peeled

3 carrots, peeled

1/3 cup torn continental parsley leaves

Whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne plus 3/4 tsp salt. In a food processor, shred the beetroot and then the carrots. Add to the bowl along with the parsley and toss all the ingredients together.