Beetroot salad

Ingredients

4 Beetroot - cooked until still firm
2 Large carrots
1/2 Cabbage
2 Large coloured capsicum - chopped
1 Cup chopped prunes
1/2 Cup chopped walnuts
1/2 Cup pumpkin seeds
Salt and pepper
250ml Wild Appetite Mango Dressing
250ml Wild Appetite Classic Caesar Dressing
2 Oranges, peeled and segmented

Method

Shred cooked beetroot, carrots and cabbage. Add capsicum, prunes, walnuts and pumpkin seeds.

Season with salt and pepper, and pour over the combination of Mango Dressing and Classic Caesar Dressing.

Top with segmented oranges to serve.

This salad is best to make a day in advance so can mature.