The weather is warming up so time to brush up on my salad skills.
This is loved by the boys and adults alike and leftovers are great in wraps and sandwiches.
I use a mandolin or the food processor to finely cut the carrots and beetroot but a grater works too, you will just loose some of the juice and have a slightly wetter salad.
2 large carrots peeled and grated, or very fine matchsticks
1 large beetroot, peeled and grated, or very fine matchsticks
80g pine nuts
1 tablespoon olive oil
2 teaspoons white wine vinegar
salt and pepper to taste
Heat a small pan over a medium heat, toss the pine nuts in and stir regularly until toasting up, pour into a bowl to cool to ensure they stop cooking in the pan.
Combine the oil and vinegar in a large bowl, add the carrot, beetroot, raisins and cooled pine nuts, combine well.
Season and spoon into your serving dish.