Beetroot and Carrot Salad Recipe

We have grown some lovely beetroot this summer and have looked for alternative ways to eat them other than plain boiled or pickles and chutneys.

I remember having this many years ago but couldn’t remember the recipe so tried to make it from memory and it’s delicious!

Ingredients for Beetroot and Carrot Salad :

• 1 good sized raw beetroot peeled and grated
• About the same amount of grated carrot
• 2 spring onions finely chopped (or equivalent amount of red onion or shallot to taste)
• A fistful of sultanas or raisins
• 1 tbsp olive or sunflower oil (I use less because I’m watching my weight but it gives the salad a lovely gloss)
• Juice of half a lemon (or to taste)
• 1 good tsp of chopped basil leaves – preferably fresh but dried is ok if there is time to leave it to stand before eating
• Salt and pepper

Method for Beetroot and Carrot Salad:

Just mix everything together.  It actually improves if you can let it sit for a couple of hours or even overnight to let the flavours merge.

I’ve used an orange instead of a lemon before and you could add apple for a variation.

Serve with other salads or on its own. Delicious with brown bread and butter!  Serves 2 but easy to double up.

This is delicious, healthy and easy to make – no cooking!