Combined with coriander and precious roasted seeds this Last Minutes Beetroot and Carrot Salad will surprise you.
Last Wednesday was my last day of work!
If I tell it like this it seems that I just lost a life job or that I retired…
Truth is that I am a FULL full time mum, but during the last three weeks I have been working two days a week…
Imagine: after 9 years of office inactivity…waking up in he morning and getting ready choosing the right outfit, heading off to the bus stop in the cold morning breeze (darn! It’s May!) and commuting to town.
Walking alone (and with it I mean with no kids!) for the busy Dublin roads, meeting the colleagues, sitting on a desk and do something that you never do, that probably is also a bit boring but that in that moment has the magic of the novelty…going out for lunch or eating with other adults!
Working again and then walking back to the bus stop enjoying the evening (definitely not cold as the morning), going home and be warmly welcomed by my kids.
Well you imagine well: I enjoyed the change!
All this long story for telling that today no shopping was done, my gorgeous Juliasdale Organic Farm salad was long finished and my kids diet needed fresh vegetables!
Luckily the farm beetroots, carrots and the coriander weren’t finished, so I “whipped up” this last minute beetroot and carrot salad.
Ingredients for the Last Minute Beetroot and Carrot Salad
- 270 gr raw beetroots
- 340 gr carrots
- 1 lemon
- 8 sprigs of coriander
- A handful of precious roasted seeds
- Extra virgin olive oil
How to Prepare the Last Minute Beetroot and Carrot Salad
Place the beetroots and the carrots cut in big chunks in the food processor with the blades and grind them.
Chop roughly the washed coriander leaves or to be quicker place them in the food processor with the roots!!
Squeeze in the juice of one lemon.
Add salt and oil.
Toss it together.
Add the precious roasted seeds.
Give it a further mix and enjoy!0
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