Makeup bright spring

Recipe for Healtly Hair and Skin
In the Pink

SERVES 4

1 large raw beetroot (red beet)

.1 large carrot A celeriac (celery root)

1 small onion, grated

45 ml/3 tbsp olive oil

15 ml/1 tbsp lemon juice

8 basil leaves, shredded

Salt and freshly ground black pepper

Using the shredder attachment of a food processor, shred the beetroot, carrot and celeriac. Place in a bowl and add the remaining ingredients. Toss well and serve.

2 cooked beetroot (red beets), diced

1 red onion, sliced and separated into rings 430 g/15 1/2oz/1/2 large can red kidney beans, drained 15 ml/1 tbsp mayonnaise 15 ml/1 tbsp plain yoghurt Salt and freshly ground black pepper Lollo rosso leaves

Mix the beetroot with the onion and kidney beans. Blend the mayonnaise and yoghurt together and fold in. Season to taste. Pile on to a bed of lollo rosso leaves and serve.

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