With loads of carrots in the fridge and having just pulled out 1 of the last of our beetroots – this seemed like the perfect Good Friday salad to go with a vegetable patty for lunch.
This is a surprisingly tangy salad that is so easy to eat – you will have eaten half a plate full before you even realise it! Definitely a side salad that should be used in restaurants and pubs! Patrons would love it!
Perhaps try this one alongside your fish for dinner – especially if you are doing a fish with a bit of chilli spice or even a lemon and garlic grilled fish. I reckon this recipe would be the perfect accompaniment.
Ingredients:… makes 2 good size side salads…
1 1/2 cups grated carrot
1 1/2 cups grated beetroot
1 Tsp. minced garlic
1 Tbsp. olive oil
2 Tsp. organic Dijon mustard
2 good dashes of Tabasco or a sprinkle of chilli flakes
2 Tsp. apple cider vinegar (or balsamic)
salt to taste
1 Tbsp. sesame seeds
couple of sprigs of parsley
Combine the oil, vinegar, mustard and spices well in a bowl. Add the carrot and beetroot and mix until well coated.
Serve, garnished with sesame seeds and parsley.
Definitely a recipe I will make again.