Carrot, Red Cabbage and Beetroot Salad

A delicious, colourful, wholesome salad.

Raw grated beetroot is a tasty and healthy addition to salads as it will soften up and let out its sweet juices once left for a few minutes with the dressing on. When grating beetroot it is a good idea to wear an apron/latex gloves to avoid staining clothes and skin.

You can make the dressing in a bowl, or blender, whisking the ingredients together instead of shaking in a jam jar.

Difficulty:πŸ‘πŸ‘πŸ‘πŸ‘

Cost: £££

Serves 4 people


2-3 large carrots, peeled if necessary
2 young raw beetroots
Β½ small red cabbage
1 onion, peeled (red or white – as available)
1 tablespoon wine vinegar or lemon juice
Salt and black pepper
1 clove of garlic (optional)
3-4 tablespoons olive oil
(or a mixture of olive oil and sunflower oil)
A handful of sunflower or pumpkin seeds or a mix of both
A few drops of soy sauce.

  1. Coarsely grate the carrots and the beetroot and place in a bowl. Remove any old, wrinkled outer leaves from the cabbage. Finely slice the cabbage and the onion, add to the bowl and mix well
  2. Put the vinegar or lemon juice into a small screw-top jar. Finely chop or crush the garlic and add it with the salt and pepper to the vinegar/lemon juice. Shake together to mix well.
  3. Add the oil to the jar and shake well. Taste and adjust the seasoning to your liking.
  4. Place a dry frying pan on the heat and when hot add the seeds. Stir until slightly toasted (be careful as they burn rather easily). While still hot, add a few drops of soy sauce and stir to coat the seeds.
  5. Just before serving, shake the dressing again, add it to the salad and mix well. Sprinkle with the toasted seeds and serve.

Method

  1. Coarsely grate the carrots and the beetroot and place in a bowl. Remove any old, wrinkled outer leaves from the cabbage. Finely slice the cabbage and the onion, add to the bowl and mix well
  2. Put the vinegar or lemon juice into a small screw-top jar. Finely chop or crush the garlic and add it with the salt and pepper to the vinegar/lemon juice. Shake together to mix well.
  3. Add the oil to the jar and shake well. Taste and adjust the seasoning to your liking.
  4. Place a dry frying pan on the heat and when hot add the seeds. Stir until slightly toasted (be careful as they burn rather easily). While still hot, add a few drops of soy sauce and stir to coat the seeds.
  5. Just before serving, shake the dressing again, add it to the salad and mix well. Sprinkle with the toasted seeds and serve.

Ingredients

2-3 large carrots, peeled if necessary
2 young raw beetroots
Β½ small red cabbage
1 onion, peeled (red or white – as available)
1 tablespoon wine vinegar or lemon juice
Salt and black pepper
1 clove of garlic (optional)
3-4 tablespoons olive oil
(or a mixture of olive oil and sunflower oil)
A handful of sunflower or pumpkin seeds or a mix of both
A few drops of soy sauce.

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