I have planted out quite a few beetroot between my tomato plants this year (hope that will work) as I absolutely love this salad, and crisp fresh raw beetroot is soooo good.
Salad: Peel and grate 3 medium beets (wear gloves!) and 3-4 large carrots. (I use a fine grate on the food processor) (You want about 1/3 balance of beet to carrot) Add 1/4 cup chopped mint & 1/4 cup raisins. Toast 1/4 cup sunflower seeds & 1/4 cup pumpkin seeds. Add to salad with a little salt to taste.
Put all the dressing ingredients into a jar and shake: 2 Tabs pomegranate molasses, 2 Tabs balsamic vinegar, 1/4 cup orange juice (or kombucha) 1/4 cup olive oil & 1 Tab honey (or maple syrup).
Dress the salad to suit. Toss again just before serving.
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