1 large daikon (Caithness Farm)
3 beetroot (Oamaru Organics)
1/2 a swede (Caithness Farm)
A large handful of chopped parsley
Dressing:
2 Tbsp. balsamic vinegar or red wine vinegar
1 Tbsp. olive oil (Dunford Grove)
2tsp dijon mustard
Salt & pepper
Grate the daikon, beetroot, and swede (any appropriate root vegetables can be used) into a large bowl. Add a large handful of chopped parsley. Make a dressing by mixing the vinegar, olive oil, mustard, and salt & pepper. Mix into the salad and leave for several hours before serving.
Recipe by: Nickee Charteris
