Carrot, Red Cabbage and Beetroot Salad

Description

Raw, grated beetroot is a tasty and healthy addition to salads. It will soften up and let out its sweet juices once left for a few minutes with the dressing on.
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Ingredients

At a glance
Seasonal
Summer
Autumn
Winter
Serves
4

2-3 large carrots

2 young raw beetroots

1/2 small red cabbage

1 onion

1 tablespoon wine vinegar or lemon juice

Salt and black pepper

1 clove of garlic (optional)

3-4 tablespoons olive oil or a mixture of olive oil and sunflower oil

A handful of sunflower or pumpkin seeds or a mix of both

A few drops of soy sauce

Methods/steps

  1. Coarsely grate the carrots and beetroots and place in a bowl.
  2. Finely slice the cabbage and onion, add to the bowl and mix well.
  3. Put the vinegar or lemon juice into a small screw-top jar.*
  4. Finely chop or crush the garlic and add it with the salt and pepper to the vinegar/lemon juice.
  5. Shake together to mix well.
  6. Add the oil to the jar and shake well.
  7. Taste and adjust the seasoning to your liking.
  8. Place a dry frying pan on the heat and when hot add the seeds. Stir until slightly toasted. (Be careful as they burn rather easily.)
  9. While still hot, add a few drops of soy sauce and stir to coat the seeds.
  10. Just before serving, shake the dressing again, add it to the salad and mix well.
  11. Sprinkle with toasted seeds and serve.

Additional Tips

*You can also make the dressing in a bowl whisking the ingredients together instead of shaking.

(Be aware that eating beetroot can colour urine and stools red! This is called Beeturia (pink pee) and should not be taken seriously.)

Recipe from:

Nina, Cookery Development Programme, www.bhfood.org.uk