- 2 young beetroots (400g)
- 2 carrots (400g)
- salt and pepper to taste
- 1 clove garlic, chopped
- 1 tablespoon lemon juice
- 3 tablespoons extra-virgin olive oil
- chopped chives or other herbs to garnish
- Peel and grate the beetroots and carrots coarsely. In a mixing bowl, combine the dressing ingredients and stir to mix well.
- Add the grated beetroot and carrot and toss together. Garnish with the herbs.