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