Page title and description
Salads
Beetroot, carrot and alfalfa salad
This is a simple, beautifully-hued grated veg salad topped with a crumbling of salty cheese and toasted seeds and dressed with honey, ginger, orange juice and good olive oil. It's a lovely way of pepping up a winter meals, and goes well with chicken or duck. This is also good with the addition of grated apple, and with a handful of leafy, fresh herbs (chervil, parsley, coriander).
Ingredients
for the dressing
- 1 tsp honey
- 1 tbsp orange juice
- 1 tsp fresh ginger, finely grated
- 4 tbsp olive oil
for the salad
- 2 large beetroot, peeled
- 2 large carrots, peeled
- handful alfalfa sprouts, washed
- 4 tbsp mixed toasted seeds
- 1 pack Wootton white cheese or feta
- salt and pepper
Method
Prep time:
15 min
PT15M
Make the dressing
-
Step 1
by mixing all the ingredients together and seasoning with salt and pepper.
To make the salad
-
Step 1
, very thinly slice the beetroot and carrot, then cut into matchsticks.
-
Step 2
Arrange on a serving plate.
-
Step 3
Sprinkle over the alfalfa and toasted seeds. Drizzle over the dressing and crumble over a little of the cheese. Drizzle over a little extra olive oil to serve.