Raw Carrot and Beetroot Salad

This is a lovely fresh salad, which goes with just about anything really.  The earthy beetroot is great raw with the lemon and it’s really healthy.  A good one for all ages (if you leave out chilli or add it at the table for the grown ups) it’s another Karen Martini fave.  She pairs it with spicy fried lamb mince and a chickpea puree.  I reckon it would be good with roast chicken or schnitzel, lamb cutlets or pan fried fish.  If you don’t have a mandolin, then you will be cursing me, as slicing the carrots and chopping the beetroot into matchsticks is a pain in the proverbial, so invest, it is well worth it.  I use mine at least once a week for uniformly slicing all sorts of veg, it’s particularly great for slicing onions really fast, before they bring on the tears.

Ingredients

2 carrots, peeled and sliced lengthways really thinly with a peeler or mandolin

2 beetroot, peeled and cut into matchsticks

5 sprigs coriander, leaves picked

4 sprigs mint, leaves picked

1 small red chilli, finely sliced

juice of 1 lemon

2½ tbsp extra virgin olive oil

salt and freshly ground black pepper

Method

Place all the ingredients in a bowl and gently toss to combine.

Serves 4-6 as a side