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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 of beetroot finely cut into julienne
  • 3 cups carrots finely cut into julienne
  • ½ cup finely chopped fennel stalks
  • 2 Tbsp chopped fennel leaves
  • ½ cup toasted almond flakes
  • ½ cup toasted sunflower seeds
  • ¼ cup toasted sesame seeds
  • bunch of parsley about 20g – stalks and leaves, roughly chopped
Salad dressing
  • zest and juice of one orange
  • 3 Tbsp lemon juice
  • 3 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • salt and pepper
  • pinch of dried chilli flakes
  • Yoghurt dressing
  • ¾ cup Greek yoghurt
  • ¼ cup Creme Fraiche
  • 2 tsp lemon juice
  • 2 Tbsp chopped fennel leaves

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Chop the parsley.
  4. Mix up the yoghurt dressing ingredients and decant into a bowl to serve on the side with the salad.
  5. 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.
  6. Garnish with the remaining seeds and nuts and serve.

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. 
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