• 2 medium beetroots, peeled and grated
  • 2 large carrots, peeled and grated
  • 2 tbsp toasted seeds (pumpkin, sunflower, sesame)
  • 1 tbsp coconut oil
  • Sea salt and pepper to taste
  • Ginger dressing (mix grated ginger, lemon juice, olive oil, and honey to your taste and desired consistency)
  • Herbs/spring onion slices to garnish


  1. Heat coconut oil in a large saucepan and toast seeds over a moderate heat until golden.
  2. Add grated beetroots and carrots and stir briefly to warm.
  3. Season with salt and pepper to taste and toss with ginger dressing.
  4. Serve warm sprinkled with herbs..