Beetroot and carrot salad. This easy peasey salad is so colourful and crunchy and what's more it's bursting with carotenoids, great for summer skin, with an anti-oxidant effect. Moroccan shredded carrot and fresh beet salad with raisins, cumin, cinnamon, and paprika, and an The first time I had raw beets, in a matchstick carrot and beet salad at a local Moroccan restaurant I've used raw beetroot for many years, one of our favourite dishes is grated beetroot in plain yogurt. Today I am going to share a very healthy and tasty Beetroot and carrot salad recipe and it's really easy.

Raw beetroot is delicious, but I feel it needs the carrot, other fresh herbs, seeds and nuts to make it interesting. You could add cheese, but I'm trying This salad could be served with any grilled meats, lamb or fish. I ate it on its own and loved the textural contrast of the cold and creamy with the crunchy. You can cook Beetroot and carrot salad using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Beetroot and carrot salad

1. It's 350 g of carrots, julienned or coarsely grated.
2. You need 350 g of raw beetroot, peeled and julienned or coarsely grated.
3. It's 1 Tbsp of red onion, thinly sliced.
4. Prepare 1/2 tsp of cumin powder.
5. You need 2 Tbsp of olive oil.
6. Prepare 2 Tbsp of apple cider vinegar.
7. Prepare Handful of parsley roughly chopped.

This delicious salad is full of colour and flavours. Search triple tested recipes from the Good Housekeeping Cookery Team. We earn a commission for products purchased through some links in this article. This vibrant colourful salad tastes as good it looks.

Beetroot and carrot salad instructions

1. Place the carrots, beetroot and onion in a bowl and sprinkle the cumin powder.
2. Add olive oil, vinegar and parsley.
3. Toss well and let chill and marinate for 20minutes.
4. Serve.

Put the orange juice, vinegar, oil and garlic into a small jar, season with sea salt and freshly ground black pepper and shake well. Pour over the beetroot and carrot salad and mix. This vibrant salad is traditionally served for Russian Orthodox Easter. Place carrots and potatoes together in a saucepan, and beetroot in a separate saucepan. Beetroot and carrot salad with Italian dressing.