Vegan grated carrots and beetroots salad

Ingredients

• 200 g Carrots, peeled and coarsely grated
• 200 g Beetroots, peeled and coarsely grated
• 2 pcs Shallots, finely chopped
• 2 tbsp Extra virgin olive oil
• 2 tbsp Parsley, fresh, chopped
• 1 tbsp Sherry vinegar
• 1/2 tbsp Cumin seeds

Method

1. Combine the grated carrots, beetroots, and chopped shallots then set aside.
2. Heat a small pan and add the cumin seeds until they become hot and start producing a pungent smell.
3. Turn off the heat and sprinkle the toasted cumin over the carrot mixture.
4. Add the olive oil, parsley, and vinegar then toss well to combine. Let the salad rest for 20 minutes for the ingredients to marry well before serving.