Reprinted from The Blood Type Diet Website (www.dadamo.com)

Roasted Beetroot and Carrot salad
Contributed by: Adele HensonAdded: 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:
  1. Large size baking tray with a sheet of baking paper.
  2. Peel both Beetroots and large size grate.
  3. 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.
  4. Place in a bowl and cool.(it will not take long to cool)
  5. Cut up 1/2 cm lengths the parsley and chives and mix in with the beetroot and carrot mixture.
  6. Then toss in the mix lettuce leaves.
  7. This is a great side salad to have with fish or lentil burgers.