Even the 2YO loves this and eats it by the handful. It is so easy to make that there really is no need for a recipe – you just need beetroot, carrot, balsamic vinegar, sugar and horsreadish cream. We usually have a bowl of this in the fridge during the beetroot season. It has even been used on tacos and goes brilliantly with barbecued chicken.
Beetroot and Carrot Salad
Ingredients and Method
Grate equal quantities of raw peeled beetroot and carrot, a couple of garlic cloves, add a spoonful of horseradish cream, a splash of balsamic vinegar, salt and pepper, olive oil and mix together. Taste it to adjust the flavours. Stir regularly until the vinegar and flavours mix in with the beetroot and carrot.
Proportions are not critical – use more beetroot if you have it, the carrot is mainly a filler.
Add some honey and a squeeze of lemon juice.
Add some chopped gherkins for a change of texture and some basil or parsley on top for colour.
Add a layer of crumbled marinated feta, a layer of torn basil leaves and top with toasted walnuts. Don’t mix or it will all go beetroot colour, just use a wide dish so each scoop contains some of each layer.
Add dollops of labne to the top.
Use white or orange beetroot for a more interesting appearance, and everything doesn’t go red, including your hands.