Carrot & Beetroot Salad
This vibrant and refreshing carrot and beetroot salad is a delightful mix of colors and flavors. With the earthy sweetness of beetroot, the bright crunch of carrots, and the aromatic touch of cumin seeds, this easy recipe is a perfect addition to any meal. The simple dressing of olive oil, vinegar, and fresh parsley brings all the ingredients together in a harmonious blend that will leave your taste buds wanting more. Give this salad a try for a colorful and nutritious dish that is as pleasing to the eye as it is to the palate.
— Constant Cookbook
Ingredients
- 350g/12oz carrots, peeled and trimmed
- 350g/12oz raw beetroot, peeled and trimmed
- 2 shallots, peeled and finely chopped
- 2 tsp cumin seeds
- 2 tbsp olive oil
- 1 tbsp sherry or red wine vinegar
- 1 small bunch flat parsley, roughly chopped
Instructions
- Peel and trim the carrots and beetroot, then coarsely grate both on a grater â wear rubber gloves if you donât want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.
- Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving.
Yield
Serves 4
Comments
No comments found.