Chef Alison Lambert has got a fresh and delicious idea for your summer menu. Her Raw Beetroot, Carrot & Fennel Salad is perfect for your next backyard barbecue with friends.
Add the beetroot, carrots, fennel, sprouts, quinoa, mint and parsley into a large bowl. Squeeze over lemon juice. Season well with salt. Finish with enough olive oil to moisten the salad (approx 2 tbsp).
Toss well to combine, taste and adjust if necessary. Serve at room temperature.