Raw Beetroot Salad

A delicious zesty salad, with the most insanely good orange balsamic dressing. Get your veggie quota in easy as!

Course Salad

Cuisine American

Keyword easy, healthy, quick, raw, salad

Prep Time 15

Total Time 15

Servings people

Calories 199kcal

Wash and scrub the beetroot and carrots, and slice off any rough bits. You don't need to peel them, especially if they're organic, as a lot of nutrients are in fact in the skin. I've used my Vegetable Spiraliser to create long stands of the beetroots and carrots (so quick and looks amazing too). Alternatively you can cut them into match-sticks by slicing them thinly (do the carrots on a diagonal), then grab a bunch of slices and lay them flat and chop into match sticks. Or if you have a grater, mandoline you can also use that, or a food processor with a grating attachment or chopping function.
Thinly slice the red onions and mix together with the remaining ingredients, reserving a few mint leaves, seeds and raisins to sprinkle on top. If you're using dried and activated seeds they'll be crunchy already so add as is, otherwise pop your seeds in a pan on low heat for 5 minutes, shaking regularly until they just start to go brown and aromatic.
Blend the dressing ingredients in a blender until smooth, then mix through the salad.
Sprinkle with reserved mint, seeds and raisins and serve!

Use dried and activated seeds if you have them, otherwise lightly toast as per the instructions above.
I've amplified the flavour of this dressing by adding a drop of high-quality therapeutic grade wild orange essential oil to the mix. If you go the lemon route, use lemon essential oil. It's like a power punch in your cooking! If you'd like to learn more about the therapeutic benefits of plant-based essential oils, and how you can use them in your food safely and effectively (and for your physical and mental health too), watch my online introductory workshop here.