Carrot and Beetroot salad

Carrot and Beetroot salad

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Recipe for Kenwood by Claire Turnbull

Ingredients

  • 2 large beetroot peeled and chopped
  • 6 large carrots peeled
  • Large handful of parsley

Dressing:

  • ¼ cup balsamic vinegar
  • 2 tbsp runny honey
  • Juice of 1 large orange
  • 1 tsp sesame oil

Optional: Chopped nuts/seeds 

Method

  1. Place the the parsley into the food processor bowl and blitz until finely chopped
  2. Remove the blade and place the coarse grating blade into the top of the food processor then put the lid back on. Turn to a medium speed and then add the carrots, followed by the beetroot until all the vegetables have been grated.
  3. Place the grated carrot, beetroot and chopped parsley onto a platter, mix the dressing ingredients together and then pour over the salad
  4. Top with nuts and seeds if you like a little extra crunch!

Serve it up:

  • Enjoy as a main for lunch or dinner with grilled chicken, lean meat, fish, tofu, a boiled egg or pulses
  • Serve as a side salad with a main meal

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