Day 137 – Tangy Carrot and Beetroot Salad

Tangy Carrot and Beetroot Salad
Tangy Carrot and Beetroot Salad

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

Method:

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.

Ally x

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