Hearty summer salads are wonderful, you don’t have to heat up the kitchen, and you get to enjoy good fresh produce.  These colorful vegetables really pack in the antioxidents, and this salad also tastes wonderful with the cumin.

Carrot Beet Salad

12 oz carrots, peeled and trimmed
12 oz raw beets, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch of flat parsley, roughly chopped

Peel and trim the carrots and beets, then coarsely grate both on a grater – wear rubber gloves if you don’t want pink hands! Alternatively, use a food processor fitted with a grating plat. Place the grated vegetables in a bowl, add the shallots.
Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15 minutes before serving.