Beet, Radish and Carrot Salad

Think you don't like the humble beet? This salad will change your mind! Not only is it pretty but it's sweet and just a little bit peppery. Hold the lettuce and give it a try!

Ingredients:

4 multi coloured beets
3 radishes
1 carrot
radish greens

1  1/2 tbsps apple cider vinegar
3 tbsps olive oil
1 tsp honey
1/4 tsp salt (pink Himalayan salt if you have it)
1/4 tsp freshly ground pepper
1/4 tsp dry mustard
1/2 tsp dried thyme
pinch of sugar (optional)

First off cook the beets. Some beet salads call for raw beets but I find them too earthy when raw and if you're on the fence about the taste of beets cooked is better, either roasted or boiled. Also, the golden beets are sweeter than red.  

I boiled my beets for 30-35 minutes or until easily pierced with a fork. Drain and cover with cold water a few minutes.

Peel off the skin and slice very thinly, along with the radishes and carrot. 

Mix the dressing ingredients together and have a little taste. You may want to add more salt, or in my case I added the pinch of sugar.

You could toss everything together but I opted for plating the veggies and drizzling the dressing.

Either way you're gonna love this salad. Oh, and the radish greens add a nice peppery flavour!

Serves 2-4