- 4 beets, any color
- 6–8 carrots
- 3–4 tomatoes
- 1/2 cup pumpkin or kabocha seeds (save them from your kabocha, clean, dry, and toast)
- Small bunch cilantro
- 1 tbsp sherry vinegar
- 4 tbsp olive oil
- Cover the beets with water and boil until tender (20-30 mins depending on the size). You should be able to insert a knife and feel very little resistance. When they are cooked leave them to cool in the water. I find they are easier to peel if you do so.
- While the beets are cooking pre heat oven 350°F, peel the carrot and chop into rough 1 inch size pieces, cut into irregular sizes. Dress the carrot in olive oil and season with salt and pepper, roast in a hot oven until tender. Add a splash of water or vinegar to the carrots as they cook. It will help them to cook through without getting to much color. Taste for doneness or however you like. You may like to have a bit of crunch still, I prefer them cooked through.
- When the beets are cool enough to handle lift them out of the water. The skins should easily come off with just a gentle squeeze. Cut them into the same size pieces as the carrots and while they are still warm dress them with a splash of sherry vinegar. Leave them to marinate for a few minutes.
- Now add the carrots and toss the beets and carrots together, season and dress, don’t worry that the beets bleed into the carrot. Finely chop the stems of cilantro and add them, save the picked leaves as garnish.
- Cut the tomato into bite size pieces add them to the carrots and beets and gently mix with a few pumpkin seeds, finish with the cilantro leaf.