Beetroot salad

Recipe serves 4-6 


Ingredients
1 medium raw beetroot peeled and coarsely grated
1/4 small red cabbage sliced finely
4/5 spring onions chopped (or to taste)
1 red pepper cut into thin strips
2/3 carrots coarsely grated
150g quinoa (i used tricolour but any will work)
bunch of dill chopped
bunch parsley chopped
zest of 1 lemon and juice (or to taste)
salt and pepper to taste
a little olive oil



Cook the quinoa according to packet instructions either with salted water or vegetable stock adds a bit more flavour
Don’t let it boil too hard a simmer so the grains can absorb the liquid is what you want and let it cool before adding to the salad mix
Toss all the veggies together and mix well, add the cooled quinoa, check the seasoning and serve. 

Adaptions- you can use other veggies, raw fennel is very good with beetroot, celery, white cabbage other coloured peppers, red onion instead of spring onion, try different herbs, chives, mint. 

This is lovely with feta or goats cheese crumbled over it and you can add toasted seeds or nuts to add some more protein too. 

Another great light slaw below
Mexican slaw serve 4-6
1/4 red and white cabbage (failrly small ones) finely sliced
3/4 carrots roughly grated
1 red pepper sliced into strips
4/5 spring onions or 1/2 a small red onion sliced finely
a bunch of coriander roughly chopped
1 red chilli finely chopped- depending on how hot they are you may want more or less - taste as you go
2 limes tested and juiced- you may not want all the juice taste as you go 
Not really Mexican but works well a teaspoon of finely chopped ginger
salt and pepper
A little olive oil just to coat

This is really good with chicken or fish

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