SWEET AND SOUR SPIRALISED BEETROOT, CARROT AND ZUCCHINI SALAD

Give your vegetables a multihued makeover with some Chenot culinary flair. Pink beetroot, orange carrots and green and yellow zucchini come together in one sublime dish to add a rainbow of colour to your regular lunch or dinner plate. We dial up the flavour profile with a bold Asian twist and a healthy take on classic sweet and sour notes. A great vegetarian salad option or moreish side dish to accompany a healthy protein choice.

Serves 4

 INGREDIENTS

 Spiralised vegetables

100 g green zucchini

100 g yellow zucchini

40 g beetroot

80 g carrots

Sweet and sour marinade

75 g rice vinegar

60 g cold water

1 tbs soy sauce or tamari

5 g agave syrup

METHOD

1. Wash the vegetables
2. Chop the vegetables using a spiraliser on the middle blade setting
3. For the marinade, combine all the ingredients in a small pan and cook on low heat until the agave syrup melts
4. Set aside to cool
5. Toss the raw spiralised beetroot, carrot and zucchini with the cooled marinade just before serving to maintain the crispness of the vegetables

To your Best Life,

Your Chenot Wellness Team