Recipe of the week – Carrot & Beetroot Salad
Grated carrot and beetroot salad is filling for lunch or evening meal or as an accompaniment to your BBQ. Made with delicious root vegetables this dish is ideally suited to weight maintenance.
Serves 6
Ingredients
- 800g raw beetroot, peeled and grated
- 3 large carrots, grated
- 2 oranges
- 3 tbsp cider vinegar
- 3 tbsp maple syrup
- 40g pistachios, shelled and roughly chopped
Method
- Put the beetroot in a large bowl and stir in the carrots.
- Zest and juice one of the oranges.
- Make a dressing by mixing together the orange zest and juice, cider vinegar and maple syrup, then season to taste. Pour over the beetroot and carrots.
- Using a sharp knife, cut away the peel and white pith from the remaining orange and carefully cut out the segments.
- Mix half the segments into the salad with half the pistachios.
- Serve the salad immediately, garnished with the remaining pistachios and orange segments.
