Reprinted from The Blood Type Diet Website (www.dadamo.com) Roasted Beetroot and Carrot salad Contributed by: Adele Henson Added: Sep 25, 2012 at 06:35 PM Description: dry roasting in the oven shredded Beetroot and carrot and add some fresh herbs Ingredients: 2 medium sized beetroot 3 medium sized carrots small bunch of chives small bunch of continental parsley 100g - 200g mix lettuce leaves How to make it: Large size baking tray with a sheet of baking paper. Peel both Beetroots and large size grate. Peel all Carrots and large size grate and place both vegetables on the baking tray separately. Bake in a slow oven 120c for about 1 hour. You will notice that the grated vegetables have shrunk and dried. This adds a lovely sweetness being dried in the oven. Place in a bowl and cool.(it will not take long to cool) Cut up 1/2 cm lengths the parsley and chives and mix in with the beetroot and carrot mixture. Then toss in the mix lettuce leaves. This is a great side salad to have with fish or lentil burgers.