This delicious salad recipe by the Bundaberg Organic Gardeners uses beetroot as the hero ingredient and serves up to six people.
The local group encourages its members to grow herbs, vegetables and fruit based on organic principals.
They promote the understanding of health and environmental benefits of organic gardening and food production – from soil to plate.
Find out more here.
• 3 cups of grated beetroot
• 2 cups of grated apple
• 2 to 3 tablespoons of sultanas
• 1 cup of shredded coconut (lightly toasted)
• ½ cup of chopped macadamia nuts
• 1 bunch of chopped mint
• 1/3 cup balsamic vinegar
• 100ml Olive Oil
• 1 teaspoons Dijon mustard
Grate beetroot and apple and mix in a salad bowl.
Add three quarters of the toasted coconut (save the rest to sprinkle on the top), macadamias, sultanas and mint.
Add dressing ingredients to a jar and shake well.
Pour dressings over the salad and garnish with mint leaves and coconut.
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