Carrot and beetroot salad

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This recipe is classed as easy

Rating 3.27 / 5 (176 votes)

Prep time:
10 min

Give organic vegetables a chance to shine with this crunchy, colourful and healthy salad recipe – perfect with fish or grilled meats


1. Coarsely grate both the carrot and beetroot (wear rubber gloves if you don’t want pink hands), then place it all in a large salad bow. Add the shallots.

2. Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley and then toss well. Leave to marinate for at least 15mins before serving.

This recipe uses organic ingredients. Organic food not only tastes great, but also contains fewer pesticides & is kinder to animals & the environment. For more reasons to love organic, go to


Tips and suggestions

Nutritional information: per serving 121 calories, 6.2g fat, 0.8g saturates, 12.8g sugars, 0.21g salt

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ClareP40574 ClareP40574  Posted 09 Sep 2012 12:00 PM