Carrot and Beetroot Salad
https://foodloversmarket.co.za/recipes/carrot-beetroot-salad/
This easy peasy salad is so colourful and crunchy, PLUS it’s bursting with nutrients you need for the colder Winters! It’s got a dose of Vitamin C and folix acid from the Beets, and carotenoids which are an antioxidant.
The salad dressing is a must, as it brings a beautiful flavour to the salad, making it a holistic dish in terms of flavour.
Enjoy this salad on its own, or with a protein of choice like chicken breasts, a fillet of fish, or boiled eggs.
Ingredients
- 6 Med-Large carrots, shaved into ribbons (you can use a peeler) or grated
- 4 Beetroots, cooked & thinly slice, or raw & grated.
- 6 Radishes, cut into thin rounds with a mandolin or thinly sliced, or grated
- 2 Rounds feta cheese, crumbled
- 1/2 - 1 cup Pumpkin seeds, lightly toasted (*optional)
Mustard Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1/2 tsp crushed garlic
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 tbsp fresh coriander leaves
- Freshly ground salt and pepper
Directions
- Arrange the carrot ribbons on a platter and dot the beetroot and radish shavings in between.
- Sprinkle the crumbled feta and toasted pumpkin seeds over the top.
- Place the extra virgin olive oil, apple cider vinegar, garlic, mustard, honey and coriander leaves in a bowl. Blitz for a couple of seconds with a hand blender.
- Season with salt and pepper. Drizzle the dressing over the prepared ribbon salad just before serving.
