Root vegetable sala

Root vegetable salad.....5 servings:


Ingredients:
500 gm red beets, peeled, cubed, boiled and rinsed
400 gm carrots, peeled, cubed, boiled and rinsed
400 gm fennel <Bulbs>, julienne cut <Un cooked>
2 tea spoons ginger, shredded
1/2 cup olive oil
1 tea spoon thyme leaves, chopped
2 tea spoons orange juice, freshly squeezed
2 tea spoons lemon/lime juice, freshly squeezed
1 tea spoon Tabasco sauce
3-4 tea spoons Worcestershire sauce
1/2 tea spoons cumin powder
1/2 cup coriander/cilantro leaves, washed & chopped
* salt-pepper

5 cups baby spinach or arugula

Method:
In a bowl mix everything. Season and taste for salt-pepper. Serve chilled with the salad at the bottom and the mixed Root vegetable salad on top. Very simple, easy to make, very healthy and refreshing summer salad!