Carrot & Beetroot Salad
Member recipe

Carrot & Beetroot Salad

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(4 ratings)

Member recipe by

Servings

Serves 4

This easy peasey salad is so colourful and crunchy and what’s more it’s bursting with carotenoids, great for summer skin, with an anti-oxidant effect. Serve it at barbecues with fish or grilled meats. Per serving: 121 calories, 6.2g fat, 0.8g saturates, 12.8g sugars, 0.21g salt For more carrot recipes visit www.britishcarrots.co.uk

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Ingredients

  • 350g/12oz carrots, peeled and trimmed
  • 350g/12oz raw beetroot, peeled and trimmed
  • 2 shallots, peeled and finely chopped
  • 2 tsp cumin seeds
  • 2 tbsp olive oil
  • 1 tbsp sherry or red wine vinegar
  • 1 small bunch flat parsley, roughly chopped

Method

    1. Peel and trim the carrots and beetroot, then coarsely grate both on a grater – wear rubber gloves if you don’t want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.
    2. Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving.

Comments, questions and tips

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Chicklit48
28th Aug, 2016
A really delicious salad ideal for summer barbecues and picnics. I've added pomegranate seeds and feta cheese too. It's easy to make and very tasty.
elisabethz
8th Jun, 2016
5.05
A most delicious salad, refreshing and crunchy, will definitely make again.
nghlawyer
9th Feb, 2015
5.05
This is the best salad I have ever tasted and I registered to say that. I didn't use parsley as its too expensive fresh, I also used pickled beetroot. Delicious, thank you
taffalexander
26th Feb, 2014
Love this easy recipe. I used balsamic vinegar.
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