CARROT, APPLE AND BEETROOT JULIENNE SALAD
Serves
6
Preparation
25
minutesIngredients
2 2 carrots, peeled, julienned
2 2 green apples, julienned
2 2 beetroot bulbs, peeled, julienned
1 1 pomegranate, arils removed
1/3 cup 1/3 mint leaves
- DRESSING
1/4 cup 1/4 olive oil
2 tbsp 2 red wine vinegar
1 tbsp 1 honey
1/2 tsp 1/2 ground cumin
Method
- To make dressing, whisk all ingredients in a bowl. Season to taste with salt and pepper.
- Place all ingredients and half the mint on a serving dish. Add dressing and toss to combine. Garnish with remaining mint.
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