Raw Beetroot and Carrot Salad

Main ingredients
1 large beetroot – grated
2 medium carrots – grated
Salt and pepper to taste
Handful of continental parsley roughly chopped
2 tablespoons white wine or apple cider vinegar
2 tablespoons extra virgin olive oil

Optional extras
Nuts – 2 to 3 tablespoons of sunflower seeds, slightly toasted pecan nuts or unsalted peanuts
Dried Fruit – 2 to 3 tablespoons of sultanas, dried blueberries or cranberries.

Mix all ingredients in a bowl and serve

For a fancy festive presentation use a butter lettuce leaf for individual serves

Shortcut – use a pre-made vinaigrette dressing instead of oil and vinegar.