I have been saving this recipe for when the weather was good enough for alfresco dining. Last weekend the weather was so nice and so I decided to make this great salad. The inspiration came from the Grown in Britain Cookbook. I have made a similar salad before but with just carrots and so I wasn’t sure if the addition of beetroot added anything to the recipe. I must admit I did deviate from the original recipe slightly and made my own dressing with great end results!
Serves: 4-6 Preparation time: 35 minutes
Ingredients for the salad
500g ready cooked vacuum packed beetroot (without any additives)
40g sunflower seeds
Handful of fresh flat leaf parsley
For the dressing
4 tablespoons of extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon of fresh lemon juice
1 teaspoon of dark brown soft sugar (I used Tale and Lyle Fairtrade cane sugar)
Half a teaspoon of English mustard
Season with salt and freshly ground black pepper to taste.
How to make the salad?
- Peel the carrots, and then trim the tops and tails. Grate the carrots into a salad bowl. It’s easier to grate the carrots while whole.
- Remove beetroots from the vacuum pack and trim off any discoloured parts if necessary. Grate the beetroot into the same bowl as the carrots.
- Heat a frying pan on a gentle heat without any oil and add the sunflower seeds to toast. Toss the seeds occasionally until they are golden brown colour.
- Allow the toasted seeds to cool down before adding them to the grated beetroot and carrot mixture.
- To make the dressing, I would recommend that you use a clean used jam jar. I have an old Grey Poupon Dijon mustard jar that I have kept for years for this purpose. Put all the ingredients into the jar and shake vigorously until well mixed. The dressing can be kept in the fridge until you are ready to eat the salad.
- Shake the dressing again prior to pouring it over the beetroot and carrot salad.
- Add the chopped parsley and then toss the salad gently to mix.
I promise that you will love this salad! It is refreshing, tasty, healthy and really easy to make. The colour is striking and it’s all natural!
Both carrots and beetroot have long UK seasons and I now think they make a great combination. The salad goes well with chicken and we enjoyed ours with homemade breaded chicken breasts with new potatoes. Also any leftovers of the salad will keep well in the fridge until the next day.
This salad gets 10 out of 10 from me. So go on, give it a try!