Grated carrot and beetroot salad

Serves: 20

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Total Time: 15

Prep Time: 15

• 800 gram(s) (1lb 12oz) raw beetroot
• 3 large carrots, grated
• 2  oranges
• 3 tablespoon(s) cider vinegar
• 3 tablespoon(s) maple syrup
• 40 gram(s) (1½oz) shelled pistachios, roughly
• You will also need...
• A pair of clear disposable vinyl gloves
• (£9.78 for 100, www.lakeland.co.uk)

Method

1. Put on the plastic gloves to stop your hands getting stained, then peel the beetroot and grate. Put into a large bowl and stir in the grated carrots.
2. Zest and juice one of the oranges. Make a dressing by mixing together the orange zest and juice, cider vinegar and maple syrup, then season to taste. Pour over the grated vegetables.
3. Using a sharp knife, cut the skin and any white pith from the remaining orange and carefully cut out the segments. Mix half the segments into the salad with half the pistachios. Serve the salad immediately, garnished with remaining pistachios and orange segments.

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