1 x medium carrot

½ x beetroot (fermented)

1 x spring onion

2 x handfuls of beansprout (sprouting mung beans)

1 x handful of salad leaves



Sharp knife

Chopping board


Vegetable peeler


  • Wash carrot, spring onion, beansprouts and salad leaves.
  • On the plate place a bed of beansprouts and then a layer of salad leaves.
  • With potato peeler cut ribbons of carrot and place on salad leaves
  • Add a generous amount of beetroot and top with spring onions

Eating suggestion

Enjoy side salad with homemade dressing – raw vinegar, dried mixed herbs, choice of oil and salt and pepper to taste.