Beetroot & Carrot Salad
Refreshing and replenishing.
Prep Time
Cook Time
Rest Time
2 people

1 C carrot

1 C beetroot

1 C cabbage (ideally red)

½ C red onions

¼ C raisins

3 Tbsp olive oil

2 Tbsp honey

1 Tbsp apple cider vinegar

1 Tbsp sesame seeds

1 Tbsp pumpkin seeds

1 Tbsp sunflower seeds

1 pinch of salt

1 lime zest+ 1 lime juice

About this recipe
Beetroot and carrot are best friends in a salad bowl! They know how to connect to offer a sweet taste that works perfectly with even more sweetness (raisins, cranberries, honey, red onions) and the acidity of the vinegar, lime and lemon to balance it out! When in season, I also like to add grated granny smith to add a bit of a tart flavor- my favorite! This salad goes very well with fish, chicken or rice for the vegetarian.

1. Peel the carrots and beetroot and grate.  

2. Grate the cabbage.

3. Finely slice the onion.

4. Mix everything. Cover and leave marinate for 2 hours at room temperature- stir from time to time / or leave in the fridge overnight.

5. Grate 1 lime zest.

6. Fry/ dry without oil the seeds on a low heat.

7. Add the dry seeds last when serving to the table.

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