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Carrot and Beetroot Salad

Submitted by Mustard Comms 18 July 2012

This easy peasey salad is so colourful and crunchy and what’s more it’s bursting with carotenoids, great for summer skin, with an anti-oxidant effect. Serve it at barbecues with fish or grilled meats.

Preparation: 10mins Cooking: none Serves 4 Price per portion: 74p

Per serving: 121 calories, 6.2g fat, 0.8g saturates, 12.8g sugars, 0.21g salt

 
 
 
 

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

Method

  1. Peel and trim the carrots and beetroot, then coarsely grate both on a grater – wear rubber gloves if you don’t want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.
  2. 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.
 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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