Recipe from Autumn 2014 issue of True Natural Health


½ inch piece of ginger, peeled

Handful of fresh mint

4 carrots, scrubbed clean, leaving skin on (contains minerals & fibre)

2 beetroot, scrubbed clean, cutting off any rough skin

50ml or ½ cup fresh lime or lemon juice


  1. Place ginger and mint in a strong blender and chop till fine. Or prepare ginger on a fine grater, and chop mint finely.
  2. Grate carrots and beetroot finely.
  3. Place into a bowl with the ginger and mint.
  4. Add lime or lemon juice, which will slow down the oxidation of the carrot and beetroot.
  5. Garnish with a sprig of mint.
  6. When granny smith apples are in season, add one to this salad.
  7. Green pears and pomegranate seeds added is also tasty and colourful.
  8. Serve on a bed of greens of choice, ie. Rocket, baby spinach, cos lettuce.