This salad from our friend Carmel is a celebration of colour. You may want to tone down the earthiness of the raw beets by experimenting with your dressing or reducing the amount of beets to half.
1 medium beet (raw), peeled and grated
2 medium carrots, peeled and grated
1 generous handful of mint leaves, torn or chopped
1 handful of toasted seeds (try pumpkin, sunflower and/or, pine nuts)
Optional extras: try adding chickpeas, currants or baby spinach leaves
3 tablespoon olive oil
3 tablespoon orange juice
1 tablespoon apple cider vinegar
1 tablespoon pomegranate molasses
Whisk together the dressing ingredients.
Combine the salad ingredients in a large bowl.
Toss the dressing through the salad gently.
Season with salt and pepper to taste.