This is a salad that even the most staunch non-beetroot eaters usually love.  It is tasty, tangy, fresh and just too delicious.   The following recipe is from Ripe Recipes Red Book- a first cookbook from Angie Redfern – Ripe is a cafe/deli in Auckland NZ, well known for its exceptionally delicious food.    I made this last week alongside quickly sauteed white cabbage to accompany individual leek and white bean galettes.  Definitely a winning combination.

I have made the galettes before and thought I had posted the recipe, but seems not, so check them out over on Smitten Kitchen who i think have the best galette recipes on the net!

Raw Energy Salad

Serves 4 to 6

500g raw beetroot, peeled and grated – for me this is getting out the grating attachment on my food processor – makes all this grating too easy
700g carrot, peeled and grated
1 cup fresh mint leaves, roughly chopped
½ cup raisins
¼ cup (30g) sunflower seeds, toasted
¼ cup pumpkin seeds, toasted
½ tsp salt

Dressing:
2 tablespoons pomegranate molasses (do not sub this – it absolutely brings the salad together)
2 tablespoons balsamic vinegar
¼ cup (60ml) orange juice
¼ cup (60ml) olive oil
1 tablespoon honey

Preparation:

Dressing – place all the dressing ingredients in a jar with a tight fitting lid.  Shake well to combine.

Salad – combine beetroot, carrot, mint, raisins, seeds and salt in a large bowl and mix.  Pour over the dressing – toss and serve.

If not serving immediately I tend to keep all the ingredients separated and combine just before serving.  That said,  this is one delicious salad the next day and the next………..