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    Root vegetable salad

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    Root vegetable salad

    A crisp, fresh way to get your five a day

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 2 essential Waitrose carrots, about 300g, peeled and grated
    • 300g celeriac, peeled and grated
    • 2 large raw beetroot, peeled and grated
    • 50g pumpkin seeds
    • 50g essential Waitrose raisins
    • 1 essential Waitrose lemon, juice
    • 1 tsp essential Waitrose honey
    • 3 tbsp Waitrose olive oil
    • 20g flat-leaf parsley, leaves
    • 4 tortillas, grilled or griddled


    1. Combine the carrots, celeriac and beetroot in a large bowl. In a dry pan, lightly toast the pumpkin seeds for about 2 minutes, until you hear them start to pop. Scatter them, along with the raisins, over the salad.
    2. Whisk together the lemon juice, honey and olive oil. Taste and season. Toss through the salad with the parsley leaves and serve with the grilled tortillas.

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