A delicious, colourful, wholesome salad.
Raw grated beetroot is a tasty and healthy addition to salads as it will soften up and let out its sweet juices once left for a few minutes with the dressing on. When grating beetroot it is a good idea to wear an apron/latex gloves to avoid staining clothes and skin.
You can make the dressing in a bowl, or blender, whisking the ingredients together instead of shaking in a jam jar.
Difficulty:👍👍👍👍
Cost: £££
Method
- Coarsely grate the carrots and the beetroot and place in a bowl. Remove any old, wrinkled outer leaves from the cabbage. Finely slice the cabbage and the onion, add to the bowl and mix well
- Put the vinegar or lemon juice into a small screw-top jar. Finely chop or crush the garlic and add it with the salt and pepper to the vinegar/lemon juice. Shake together to mix well.
- Add the oil to the jar and shake well. Taste and adjust the seasoning to your liking.
- Place a dry frying pan on the heat and when hot add the seeds. Stir until slightly toasted (be careful as they burn rather easily). While still hot, add a few drops of soy sauce and stir to coat the seeds.
- Just before serving, shake the dressing again, add it to the salad and mix well. Sprinkle with the toasted seeds and serve.
Ingredients
2-3 large carrots, peeled if necessary
2 young raw beetroots
½ small red cabbage
1 onion, peeled (red or white – as available)
1 tablespoon wine vinegar or lemon juice
Salt and black pepper
1 clove of garlic (optional)
3-4 tablespoons olive oil
(or a mixture of olive oil and sunflower oil)
A handful of sunflower or pumpkin seeds or a mix of both
A few drops of soy sauce.
