Your Monthly recipe: Raw Beetroot and Carrot Salad

It is still very much winter, intact I often find January and February the most challenging winter months. Christmas has gone, I feel we are nearly ready for spring, but it is still quite a few months away! 
So to keep our spirits high, eating well and with great pleasure is essential to me!
I do not believe in the january detox diet, but rather like to think about it as a natural readjustment after perhaps having eaten too much over Christmas. 
So instead of thinking about it as a depressing time to be "good" and restrictive, I prefer to think about it as a time to indulge and deeply nourish my body with seasonal produce. 
Choose what you eat well, learn new recipes, have fun cooking and healthy never have to be boring or tasteless… 
So this month I am giving you a lovely salad recipe, another very easy one, full of nutrients and super delicious… I also think it's rather beautiful! 
Goat's cheese is much easier to digest than cow cheese, and goes really well with beetroot. If you don't eat dairy at all feel free to remove it and perhaps add a few more varieties of nuts.

I also really love to think about textures when I make a recipe and there is a lot of different ones in this one: some fresh crunch with the raw veggies, some dry crunch with the nuts and seeds, and some delicate softness with the goat's cheese.
I hope you enjoy it as much as I do!
It also makes a great lunchbox addition, so have fun and bon appetit!

 Raw beetroot and carrot salad, roasted almonds and seeds, and goat's cheese

serves 4

4 small carrots, peeled and grated (about 170g)
2 raw beetroots, peeled and grated (about 170g)
1 big handful of rocket, or fresh parsley, roughly chopped
3 tbsp pumpkin seeds
3 tbsp almonds
1tsp tamari/ or soy sauce
1 1/2 tbsp Apple cider vinegar (you can also use balsamic if preferred)
2 tbsp + 1 tsp olive oil
100g goat's cheese
Black pepper 
See Salt

Preheat your oven to 180c.
Put the seeds and roughly chopped almonds on a baking tray lined with greaseproof paper. Drizzle with 1 tsp olive oil, the tamari or soy sauce, sprinkle some sea salt and black pepper. Mix well to coat the nuts and seeds. 
Roast in the oven for 3 to 4 min or until the mixture is golden. 
Set aside to cool down.

In the meantime, put the grated carrots and beetroots together in a mixing bowl.
Add a pinch of salt, some black pepper, 2 tbsp olive oil and the vinegar. Mix well.
Add the chopped rocket or parsley and the nuts and seeds. Mix well.
Crumble the cheese and add to the salad just before serving.

Bon appétit!

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