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Beet and Purple Carrot antioxidant salad

Crunchy beets and carrots with an orange and olive oil dressing
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 as a side

Ingredients
  

  • 2 medium Beetroot, peeled and cut into matchsticks
  • 1 medium Purple carrot, peeled and cut into matchsticks
  • 1 medium Carrot, peeled and cut into matchsticks
  • 1/2 medium Red capsicum, thinly sliced
  • 1/4 cup Dried Currants (or sultanas)
  • 2 sprigs Fresh mint leaves, roughly chopped

Dressing

  • 2 tbsp Olive oil
  • 2 tbsp Fresh orange juice
  • 1 tbsp Apple cider vinegar
  • 1 tsp Rice syrup

Instructions
 

  • Add the sliced beetroot, purple and orange carrot and capsicum in a medium mixing bowl, mix well to combine
  • Add in the currants or sultanas

For the Dressing

  • Add the olive oil, orange juice and apple cider vinegar to a small bowl
  • Whisk well to combine
  • Pour dressing over the vegetables and currants and mix well with tongs to combine
  • Let the dressing soak into the salad for around 10-15mins before serving
  • Transfer to a serving platter and sprinkle with fresh mint leaves.