Beetroot, carrot and pumpkin seed salad

Why not take advantage of the root vegetables which are still in season this month to make this nutritious and delicious beetroot, carrot and pumpkin seed salad?

Whilst being amazingly colourful, this salad is also a powerhouse of nutrients, vitamins, minerals and antioxidants.

Raw beetroot is rich in vitamin C, potassium (which supports heart health and helps regulate blood pressure), and folate and manganese (which respectively support cell growth and enzyme function).

Raw carrot is rich in a whole range of vitamins and minerals and has a high Vitamin A content (by virtue of the beta-carotene it contains), which is beneficial to the immune system. Raw carrots are also beneficial for skin and eye health and can help cleanse the digestive system whilst boosting cellular metabolism.

Pumpkin seeds are a great source of beneficial nutrients and contain Omega 3 fatty acids, trace elements such as zinc and magnesium whilst also being full of protein.

Here is the recipe (which can, of course, be varied if you wish to add in other vegetables or fruit or substitute other seeds or nuts for pumpkin seeds)

For the dressing you can substitute balsamic vinegar or freshly squeezed lemon juice for the apple cider vinegar and mix in a crushed garlic clove if desired.

Recipe:

• 2 medium carrots peeled and grated (roughly 200g)

• 2 medium beetroots peeled and grated (roughly 200g)

• 50g pumpkin seeds

For the dressing:

• 75ml virgin olive oil

• 25ml apple cider vinegar

• 1 tsp wholegrain mustard (or Dijon mustard)

• Salt and pepper to taste

  
  

Method:

1. Mix grated beetroot, carrot and pumpkin seeds in a large bowl.

2. In a measuring jug mix oil, vinegar and mustard. Add dressing to the salad and mix well.

3. Chill before serving and add a garnish of fresh parsley for extra visual effect.