Cabbage, Beetroot And Carrot Salad
|White cabbage heart||1⁄4|
|Cooked beetroot||1 Small|
|Lemon juice||1 Teaspoon|
|Chopped parsley||2 Teaspoon|
|Salad dressing||2 Tablespoon|
Chop the cabbage very finely.
Shred the celery; chop the raisins.
Cut the beetroot into tiny dice.
Grate the carrots finely.
Mix the cabbage lightly with most of the beetroot and carrot and with all the celery and raisins and some salad dressing.
Pile on a flat salad dish.
Garnish with small heaps of beetroot and carrot, separated by little bunches of cress.
Sprinkle the carrot and beetroot with a little lemon juice and finely-chopped parsley before serving.