Carrot & Beetroot Salad
Member recipe

Carrot & Beetroot Salad

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(6 ratings)

Member recipe by


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

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  • 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


    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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24th Jul, 2020
Very good recipe. Easy, tasty and immensely beautiful. Will certainly use again.
Susan Prior
12th Jan, 2020
Very more-ish. Used frozen parsely and balsamic vinegar as that's what I had. Mine looked a lot wetter than this, very juicy beetroot, but still gorgeous to eat.
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.
8th Jun, 2016
A most delicious salad, refreshing and crunchy, will definitely make again.
9th Feb, 2015
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
26th Feb, 2014
Love this easy recipe. I used balsamic vinegar.
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