Eating the colours of the rainbow!

This salad has such a sweet earthy flavour of raw beetroot along with the refreshing mint and crunchy seeds, it has to be one of my faves. Served with roast lamb and some kumara fries, or fried chicken thighs and parsnip chips, it adds a really great flavour boost. Make sure you save some for tomorrows lunch, ’cause I reckon it’s even better the next day!




4 carrots
1 large beetroot
1 mandarin (or small orange)
3 tablespoons toasted pumpkin seeds
3 tablespoons toasted sunflower seeds
2 tablespoons finely chopped fresh mint


zest of 1 mandarin (or small orange)
2 tablespoons olive oil
1 tablespoon white balsamic vinegar (or orange juice)
1 teaspoon caraway seeds
pinch of flakey salt



Put the dressing ingredients in to a large bowl and give them a good whisk.

Peel the carrots and beetroot and grate them into the bowl (I use a food processor if I’m not on dishes).

Peel and dice the mandarin and add the flesh to the bowl along with the seeds and fresh mint.

Toss well and chill until served — it lasts well in the fridge so it’s a great salad to include in your Sunday meal prep!

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