RAW SUMMER BEETROOT
A refreshing version of the raw beetroot salad, with added courgette, in 'disguise' so to speak.
INGREDIENTS
2 med size courgette
2 med size beetroot
2 gloves of garlic
juice of 1/2 lemon
3Tblsp Tamari
2 Tblsp Umeboshi Vinegar
3 Tblsp olive oil
White pepper to taste
1/3 cup of raisins
optional: some toasted sesame seeds
PROCESS
Grate the beetroot, courgette and garlic. Place in a bowl and sprinkle over the lemon juice, tamari sauce, umeboshi vinegar, olive oil and freshly ground white pepper, add the raisins and mix well.
This can be eaten straight away and it also keeps well, refrigerated for at least 24 hours.
BON APPETIT
