Beetroot, Radish and Carrot Salad with Apple & Balsamic Dressing.

 

Par cook the carrots pieces in salted water until slightly softened, but still retaining a bit of crunch in the middle.

Drain and refresh in cold water to stop the cooking process.

Place your beetroots in a pan of salted water, bring to the boil and simmer until you can slide a knife in easily. 

Drain and leave to cool before peeling.

Make the dressing with a little apple juice, balsamic vinegar, dijon mustard, salt and pepper and a glug of veg oil.

Arrange a few salad leaves on a plate with the carrot pieces, sliced radishes, chopped beetroot, a little red onion and dress.

Scatter with toasted crushed hazelnuts and a few torn mint and parsley leaves and serve.