Recipe: Tasty Beetroot and carrot salad

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 honey lemon dressing. The first time I had raw beets, in a matchstick carrot and beet salad at a local Moroccan restaurant, it was a revelation.

This beautiful Beet Salad is a healthy and easy colorful, crunchy concoction of beetroots, shredded carrots, raisins, chopped walnuts, green onions and. To begin making the Beetroot, Carrot & Cucumber Salad with Peanuts Recipe, we will first grate the vegetables and keep it ready in bowl. Check for seasonings and adjust according to your taste and serve. You can cook Beetroot and carrot salad using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Beetroot and carrot salad

1. You need 1 large of carrot.
2. You need 1 large of beetroot (cooked).
3. Prepare 1 small of slice ginger.
4. It's 3 tbsp of creamy yoghurt.
5. It's 1 tsp of mayonnaise.
6. It's 1 pinch of salt.
7. It's 1/3 of lemon.
8. You need 1 of spinach for decoration.

Serve the Beetroot, Carrot & Cucumber Salad with Peanuts Recipe as a side dish along with. Healthy Recipes: Light Meals, Sides and Entrees. This recipe meets all of the following criteria Packed full of great flavours and textures, this salad is super easy to assemble. Wattie's Baby Beetroot is a clever addition, no grating or pink hands!

Beetroot and carrot salad instructions

1. Great the beetroot or cut it in very small cubes.
2. Great the carrot and the ginger and add to the beetroot.
3. Add the salt, the mayonnaise and the yogurt and mix it all well..
4. Squeeze the lemon juice and add to the salad..
5. Decorate with spinach or other greens..
6. Enjoy!.

Beetroot and carrot salad with Italian dressing. Add the beetroot slices and the remaining dressing and mix. To serve spread some hand torn lettuce on a serving plate, put the salad over them and chill. Peel and coarsely grate the beetroot and carrot and put into a serving bowl along with the parsley and the sunflower seeds. Put the orange juice, vinegar, oil and garlic into a small jar, season with sea salt and freshly ground black pepper and shake well.