'Eat a Rainbow' Beetroot, Carrot and Herb Salad
Prep time
Total time
Serves: 6 - 8
  • ½ cup raisins or sultanas
  • ¼ cup + 2 Tablespoons apple cider vinegar (ACV)
  • 5 medium carrots (about 450g when peeled)
  • 4 medium beetroot (about 450g when peeled)
  • 1 bunch fresh flat leaf parsley
  • 1 bunch fresh mint
  • 1 Tablespoon honey
  • 2 Tablespoons pomegranate molasses
  • zest of orange1/4 cup orange juice
  • ¼ cup extra virgin olive oil
  • Salt
  1. Pop your raisins into a small bowl and cover with a ¼ cup of apple cider vinegar. Leave for an hour.
  2. For the dressing: combine 2 Tablespoons ACV, honey, pomegranate molasses, orange juice and zest and olive oil into a glass jar with a tight fitting lid. Shake well to mix.
  3. Peel your beetroot and carrots.
  4. Using the grater attachment of your food processor or a good old box grater, grate the beetroot and carrots. Pop into a large bowl.
  5. Wash and finely chop the parsley and mint. Add to your bowl.
  6. Drain the raisins and add to the salad. Mix well.
  7. Pour over the dressing and mix again.
  8. Taste for seasoning. Add salt.
Here's a tip: keep some surgical gloves in your kitchen drawer. Keep them handy for preparing foods that stain - beetroot and turmeric come to mind!
Recipe by joannafrankham.com at https://joannafrankham.com/eat-a-rainbow-beetroot-carrot-and-herb-salad/