Carrot & Beetroot Salad

Susan, AKA Kiwicook

Susan, AKA Kiwicook

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As you can see from most of the other entries in this blog, I’m no health freak!

Yet, I do like to add good healthy meals in amongst the desserts, and this is one of them. A simple, ‘made in minutes’ lunch that leaves me feeling righteous. I usually add whatever is lying around – today it was finely sliced pear and chopped walnuts – yum.

The dressing is also so good, you could just about drink it. This recipe is based on one from New Zealand’s Revive Cafe.



Prep Time 5 mins
Total Time 5 mins
Course Salad
Servings 6 Servings


  • 2 medium beetroot
  • 4 carrots
  • A handful of mint leaves, chopped
  • Optional additions: ½ cup sunflower seeds; ½ cup sultanas steeped in boiling water beforehand; finely sliced pear or apple; diced feta; chopped walnuts or slivered almonds

Orange Dressing

  • Juice of one orange or ½ cup orange juice
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey or date puree
  • 4 Tbsp oil
  • Salt and pepper to taste


  • Grate the carrots and beetroot (I julienned mine using a Zyliss). In a cup mix the orange dressing ingredients. Combine all ingredients in a bowl and mix gently.


*Recipe is Copyright Revive Cafes and is used with permission. Taken from the Revive Cafe Cookbooks available from
Keyword Carrot Beetroot Salad
Tried this recipe?Let us know how if you liked it in the comments below!
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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