Carrot and beetroot salad

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Carrot and beetroot salad. (Photo: Jacques Stander)
Carrot and beetroot salad. (Photo: Jacques Stander)
Prep Time: 15 minutes
Servings: 4
Cooking Time:
  • - salt and pepper
  • 1 - celery stalk, julienned
  • - large handful each chopped herbs such as coriander, mint and parsley
  • 30ml - sherry vinegar or red wine vinegar
  • 5ml - grated lemon zest
  • 60ml - olive oil
  • 250ml - double-cream plain yoghurt or creamed cottage cheese
  • 100g - carrots, peeled and julienned or bought already cut
  • - SALAD
  • 100g - baby beets, julienned or bought already cut
  • 15ml - sugar
  • - pinch of salt
  • 60ml - lemon juice and grated zest of 1 lemon
  • - handful walnuts, chopped
  • 2 - Pink Lady apples, sliced

Familiar ingredients with a quirky twist make for an exciting salad.

1. Dressing Mix all the ingredients together.

2. Salad Arrange the beetroot, carrots, celery and apple on a serving platter. Sprinkle the herbs and walnuts over, followed by the dressing, and serve with a large helping of the yoghurt or cottage cheese.

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