Thompson & Morgan

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Beetroot and Carrot Salad - Clare Dixey


This delicious, summery salad is really easy to make and will help to use up your home-grown beetroot and carrots if you find you have a glut. Ideal as an accompaniment to a BBQ or simply on its own for a healthy lunch.


Ingredients

  • 1 medium Beetroot (approx 6cm diameter)
  • 1-2 medium sized Carrots
  • 1/2 of small red onion
  • Handful of raisins or sultanas
  • Ground black pepper
  • Olive Oil

Method

Peel the beetroot and remove top and bottom, peel carrots and onion. In a food processor using the grating blade, grate the beetroot, carrots and onion. Transfer to large bowl, add the raisins or sultantas, a quick grind of the black pepper and a couple of table spoons of olive oil. Give the salad a really good mix until all of the carrot is purple llike the beetroot. Leave the salad for about an our before serving. The salad will last a couple of days if covered and left in the fridge.



Beetroot and Carrot Salad

Beetroot is really easy to grow and can be sown directly into moist ground from March to July.