Raw beetroot, carrot, walnut salad

(serves 4)

This super-pink, antioxidant-rich and refreshing raw salad is full of nutrition, colour and freshness! Super easy and fast! Tried making this after having something similar at church alongside the sausage sizzle - great as a main or a side :)

Prep time: 20 min
Cooking time: 10 min

Ingredients
2 beetroot (350g)
4 carrot  (350g)
4 stalks kale (optional)
2 tsp cumin seeds
10g mint
10g parsley
20g walnuts 
2 tsp coconut oil

Dressing
4 T olive oil
2 T red wine vinegar
2 T lemon juice
2 tsp honey
salt and pepper

Method
1. Peel and trim the beetroot and carrot. Coarsely grate the beetroot and carrot, or use a food processor. Place in a large serving bowl.
2. Roughly chop the mint and parsley and add to the serving bowl. 

3. Heat a pan on medium heat, add coconut oil then add the cumin seeds. After 30 seconds, add the kale and sauté for 3-5 minutes. Add salt to season.
4. Prepare the dressing by combining the ingredients, then toss through half the dressing with the vegetables. Add the kale and the remaining dressing and toss through again. Refrigerate for 15 minutes.
5. To serve, break up the walnuts and sprinkle on top.