Beetroot & Carrot Salad

It seems ages since I posted a recipe (probably because it is ages since I posted a recipe).  It’s the time it takes -to make it, and photograph it.  It also takes concentration, I have to write down how much I’m adding of what, record it nicely and then type it all up in a nice format.  Basically it’s a bit of work. But I love this salad so much it’s worth it, and the recipe is very forgiving so if my quantities are a bit out it wont affect the end result too much.

This salad is pretty much a tribute to my laziness.  I often have beetroot, my father grows it and it always looks pretty at the Farmer’s Market so I often buy it.  I also grow it regularly, nestling in between other bigger, slower growing crops.  But I never seem to be organised enough to bother to cook it.  So in this salad I don’t, I use it raw and I think it tastes all the better for it – not to mention adding a lovely texture to the salad.

Beetroot & Carrot salad

Beetroot and carrot salad 012 (800x530)

  • 1 large carrot
  • 1 medium sized beetroot
  • 1 small bunch mint
  • 1 bunch parsley
  • 1 red onion (or substitute a couple of spring onions)
  • 1 cup grains (I have made this with everything from Farro to Quinoa and lentils but my favourite is Black Rice)
  • juice of a lemon
  • salt
  • 1 to 3 tblspns olive oil (less/more to taste)
  • Topping – You could add feta, any types of seeds or nuts would work, any thing to add a little more texture and protein.

Cook which ever grain you are using via your prefer method.  Cool.  Peel and grate the carrot & beetroot.  Finely chop the mint, parsley, and red onion.  Mix together.

Make the dressing by mixing the lemon juice, 2 tblspn of oil, and salt.  Taste and adjust by adding more juice, oil, salt or ever a little sugar depending on the acidity of the lemons.

Dress the salad and add the toppings and the salad is ready to eat.

 

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7 Responses to Beetroot & Carrot Salad

  1. Michelle says:

    Looks delicious! I’ve got fresh beets in the garden and everything else needed to whip up a batch, including some black rice. I love it that the beets don’t have to be cooked. Nice to see you back Liz, I’ve missed you! Still making your Eggplant Masala, it’s become a favorite around here.

  2. Dave's SFG says:

    The salad looks wonderful. I still have beets from the garden in the fridge (they keep forever) so this looks like a tasty way to get them out of the way.

  3. Meredith says:

    Oh YUM!

  4. parlance says:

    Thanks. Looks delicious.

  5. Looks delicious! I am growing some beetroot at the moment so when they are ready I might try this salad I think.

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