Eastington@Paddington

from The Cook’s Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen by Stephanie Alexander

I had to do something with the betroots harvested for their stems and leaves for Roberta’s Beetroot Leaf Boorani (see post) 

I entered that plus carrots and walnuts which I had on hand into eatyourbooks.com (great site) and this recipe was one of many.

Very tasty quick salad. There are no quantities given, I preferred the dressing more on the tart side than the sweet side, but it is easy to add more of one until you get the desired taste.

Again I separated the ingredients for presentation, but the taste was far better when mixed. 

Ingredients:
Grated carrots
Finely sliced celery
Grated beetroot
Toasted walnuts 
Dressing of honey & Apple Cider vinegar