Add Some Colour
Cooked carrots provide a melt-in-the-mouth sweetness giving depth to any dish, and you can add herbs such as thyme or rosemary, or crushed garlic for extra flavour too.
Carrot and Beetroot Salad Recipe
Peel and trim the carrots and beetroot, then coarsely grate both on a grater – wear rubber gloves if you don’t want pink hands! Alternatively, use a food processor fitted with a grating plat. Place the grated vegetables in a bowl, add the shallots.
Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving.
Cooking: None
Serves: 4
Fat: 6.2g Saturated Fat: 0.8g Salt: 0.21g
Ingredients (Serves 4):
350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch flat parsley, roughly chopped