Carrot & Beetroot Salad

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CARROT & BEETROOT SALAD

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.

CARROT & BEETROOT SALAD

CARROT & BEETROOT SALAD

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*Recipe is Copyright Revive Cafes and is used with permission. Taken from the Revive Cafe Cookbooks available from www.revive.co.nz
Keyword Carrot Beetroot Salad
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