Raw Beetroot & Carrot Spiralised Salad

Serves 2

2 carrots

2 large beetroot (golden, striped or red)

1/4 cup fresh parsley, chopped

Zest and juice of 1 orange

2 Tbsp extra virgin olive oil

1 Tbsp apple cider vinegar

Slat & pepper

METHOD:

Wash and peel the beetroot and carrots.  Using a spiraliser or julienne, cut the beetroot and carrots into thin strips.

In a bowl, combine the spiralised veggies with the chopped parsley.  Grate the zest of one orange and add it to the salad.

In a bowl whisk together the juice from the orange, olive oil and vinegar.

Toss the salad with the dressing and season with salt and pepper.  This salad can last for 2-3 days in the fridge.