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Raw beetroot and carrot salad with herbs
A flavour-packed raw beetroot salad with fennel and toasted seeds, and nuts.
Prep Time
20 mins
Course:
Salad
Cuisine:
Middle Eastern
Ingredients
Salad
- 3 cups beetroot finely cut into julienne
- 3 cups carrot finely cut into julienne
- ½ cup fennel stalk finely chopped
- 2 Tbsp fennel leaf chopped
- ½ cup almond toasted flakes
- ½ cup sunflower seeds toasted
- ¼ cup sesame seeds toasted
- parsley about 20g - stalks and leaves, roughly chopped, bunch
Salad dressing
- orange zest and juice of one
- 3 Tbsp lemon juice
- 3 Tbsp red wine vinegar
- 3 Tbsp olive oil
- black pepper
- salt
- pinch red pepper flakes dried
- Yoghurt dressing
- ¾ cup Greek yoghurt
- ¼ cup crème fraîche
- 2 tsp lemon juice
- 2 Tbsp fennel leaf chopped
Instructions
- Toss the beetroot, carrot and chopped fennel in the salad dressing and leave to soak for 10 minutes. This can be made in advance and left in the fridge.
- Toast all the nuts and seeds by dry frying them (separately) in a non stick frying pan or roasting them in the oven. Set aside.
- Chop the parsley.
- Mix up the yoghurt dressing ingredients and decant into a bowl to serve on the side with the salad.
- When you are ready to serve the salad, lay a handful of rocket leaves on the bottom of a serving platter or bowl. Toss ¾ of all the seeds / nuts, plus the parsley through the salad and tip into the bowl.
- Garnish with the remaining seeds and nuts and serve.
Cup of Yum
Notes
- Toast the seeds and nuts in advance and set aside.
- Make the salad dressing in advance and set aside.
- Prepare the main salad just before you want to serve it and then toss everything together at the last minute to preserve the crunchy texture.
- Store any leftovers in the fridge for upt to 3 days. The ingredients will soften with time.