Beetroot salad recipe

It might be a bit early to harvest beetroot, but I'm about to sow mine, which made me think of my seriously tasty recipe for beetroot salad.

Ingredients:

• Some beautiful beetroots, straight from the allotment
• Juice of 1 freshly squeezed lemon
• Some sunflower seeds
• Some Pumpkin seeds
• A little salt
• A little pepper
• Some olive oil

Instructions:

1. Grate the beetroot and put into a big mixing bowl.
2. Add the lemon juice and pour on some olive oil.
3. Add a wee pinch of salt and a little pepper (not too much though, you want it subtle, like).
4. Toast the sunflower and pumpkin seeds in a dry flying pan, along with a little salt (the pumpkin seeds should be popping a bit, but don't burn them).
5. Serve with the toasted seeds on top.

I love this salad and it also works well with carrots. Don't spare the lemon juice, as this makes it taste nice and fruity - the olive oil will tone down the acidity a treat. It'll keep in the fridge for a day or two.

Enjoy!