Beetroot and pumpkin seed salad
Vibrant, full of antioxidants and quite delicious.
2 beetroot, peeled and grated
1 carrot, peeled and grated
1 orange, grated rind and juice
2 Tbsp canola oil
freshly ground black pepper, to taste
2 Tbsp pumpkin seeds
Place beetroot, carrot and orange rind in a bowl.
Mix orange juice, oil, salt and pepper together.
Add to beetroot and toss.
Cover and leave in refrigerator for flavours to develop.
Sprinkle with pumpkin seeds to serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.4g|