Salad, like jewels

Perfect for eating your colours on a hot evening or as a virtuous lunch. Goes well with steak, hard boiled eggs, or barbecued meats.

Ingredients

1 large raw beetroot, peeled and grated
1 cup finely shredded red cabbage
4 medium carrots, grated
1 tsp freshly ground black pepper
2 T cider vinegar
1/2 tsp sambal oelek
Juice 1 1/2 limes
1/2 cup grated cheese
3 T extra virgin olive oil, or to taste
2 tsp sesame oil

Method

1. Mix together the beetroot, cabbage, carrot, pepper, vinegar, sambal oelek, and lime.
2. Add the cheese and oils, mix again.
3. Stand for ten to thirty minutes at room temperature. Serve.

Makes about 6 servings, depending on what else is on the table. Will keep up to five days in fridge, but taste and texture are better within two days.