Beetroot, Carrot & Feta Salad

Method

  1. Using a peeler or spiraliser, create carrot peels
  2. Slice the beetroot into very thin rounds (if using a small enough beetroot, you may be able to use your peeler or spiraliser for this very thin slice).
  3. Place peels into a bowl. Whisk vinegar, sugar, salt, water and half of the olive oil together. Pour over carrots and beetroot.
  4. Place in fridge for several hours or overnight.
  5. Drain and stir. Add in crumbled feta cheese and toss.
  6. Optional: serve with a drizzle of olive oil.