Page title and description
Salads
Carrot salad with beetroot and sesame
Not only is this bright-tasting and nutritious, if you get the proportions of carrot and beetroot right you'll get an amazing fluorescent pink – irresistible even to people who think they don't like beetroot. Serve as a vegetarian accompaniment to Middle Eastern or Asian dishes, or stuff in a pitta with bit of grilled chicken.
Ingredients
- 4 carrots, coarsely grated
- 3 beetroot, peeled and coarsely grated
- zest and juice of 2 oranges
- 2 tbsp sesame seeds, lightly toasted in a dry frying pan
- 2 tsp honey
- 1 small garlic clove, crushed to a paste with a little salt
- 1 tbsp olive oil
- 1 tbsp coriander, chopped (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
5 min
PT5M
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Step 1
Mix the grated carrot and beetroot together in a large bowl. Add all the remaining ingredients and mix well. Check the seasoning, adding more salt, pepper, honey or orange juice as required.
