It may only be February but I'm feeling up beet today after preparing and tasting this fresh light lunch. Salad at any time of the year is appreciated and this simple one was indeed, much appreciated. It is packed with essential vitamins and serves a great starter or a side dish to a protein-rich main course.
My personal food taster was bowled over by this salad. The dried herbs along with the fresh mint and simple squeeze of lemon were enough to give it a nice kick.
There is a first time for everything in life. This, of course, is not my first attempt at making a salad. However, it is the first time I've worked by US measurements (cups, rather than grams.)
Prep time: 15 minutes
Cook time: None
2 cups of grated carrot
1 cup of grated beetroot
1 cup baby spinach leaves
1/2 tsp sweet paprika
1/4 tsp ground cumin
1/4 tsp ground cinnamon
3 tbsp lemon juice
1/4 cup fresh mint leaves, shredded
1. Place the carrots in a salad bowl. Drain as much juice as you can out of the beetroot. Add the beetroot and baby spinach to the bowl with the carrot and stir to combine
2. In a small bowl mix together the paprika, cumin and cinnamon. Add the lemon juice and whisk until combined.
3. Add the dressing to the salad and mix to combine. Let the salad sit for 30-60 minutes before serving.
4. Mix the mint through before serving.