Monday night dinners usually comprise of something that I can put together in under an hour. Let’s say half an hour. This time of the week I’m in no mood to hang around and fuss over something that needs to be cooked just so. I’m talking wham-bam-one-pot-jams, which generally aren’t really filled with vegetables, you know? But with a little planning ahead, Monday night dinners can change from drab to crazy and colourful!
This beetroot, carrot and apple salad is vibrant, refreshing, beautiful to look at and a perfect match for leftover meat. I add a little fresh mint leaves to the grated raw veggies, which complement the sweetness of the beetroot and carrot and tartness of the Granny Smith apples extremely well. The salad actually has an exotic feel to it – like you would make it on a deserted island when you’ve had an overdose of coconuts (take that Bear Grylls!).
You can keep this salad in the fridge for up to two days, so make enough for at least two meals (you can thank me later).
2 beetroots, peeled and grated
2 carrots, peeled and finely grated
2 Granny Smith apples, peeled and finely grated
Handful of chopped fresh mint
1. Mix all the ingredients and chill in the refrigerator for about an hour.
2. Serve with chicken or meat.