• 500gm carrots
    • 500gm beetroots 
    • 2 cloves garlic, crushed
    • 1 tablespoon oil (choose your favourite kind)
    • 1 tablespoon vinegar (or cider or balsamic vinegar)
    • 1 teaspoon mustard
    • Tabasco sauce or chilli flakes, to taste
    • Sea salt
    • Freshly ground black pepper
Optional add-ins:
  • Chopped parsley 
  • Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or even dukkah! 
  • Baby spinach leaves
  • A grated apple or spring onion
  • Any dried herb, spice, or spice mix you think might work (and you know there's only one way to find out)
  1. Trim, peel, and grate the carrots and beetroot. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beetroot, and toss until well combined. Add any desired add-ins and toss again.
  2. Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.

See more recipes