Beetroot and Carrot Salad Recipe

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Submitted by Anne-Marie

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:

  • 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

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!

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