Carrot & Beetroot Salsa

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Carrot & Beetroot Salsa

 

 

1 small carrot, peeled, cut into matchsticks

1/2 small red onion, thinly sliced

8 teaspoons currants

225 g (8 oz) can sliced beetroot, drained, rinsed, cut into matchsticks

4 teaspoons olive oil

2 teaspoons lemon juice

 

 

1. Place carrot, onion and currants in a bowl. Toss to combine.

 

2. Add beetroot, oil and lemon juice. Season with salt and pepper.

Toss to combine. Serve.

 

 

 

TIP: Rinsing the beetroot prevents the salsa becoming too red.

 

 

 

Serves 4.