Beetroot, Carrot and Coriander Salad

Beetroot, Carrot and Coriander Salad

Ingredients:

  • 1 large bulb beetroot, trimmed, peeled halved
  • 3 large carrots, peeled and halved
  • 6 spring onions
  • 1/3 cup currants
  • 1/2 cup coriander leaves
  • 1/4 cup sunflower seeds
  • 1/4 cup Tall Poppy Gourmet Raw Apple Cider Vinaigrette

Method:

  • Use a mandolin to thinly slice the beetroot. Stack slivers of beetroot and cut into julienne sticks. Set aside in a seperate bowl. Cut spring onions into 6cm lengths.
  • Prepare the carrots the way as the beetroot. Put carrot, onion, currants and coriander in a large bowl. Cover and refrigerate until ready to serve.
  • Just before serving add enough Tall Poppy Gourmet Raw Apple Cider Vinaigrette to carrot mixture to toss and coat. Add beetroot and most of the seeds and toss until just combined.
  • Serve sprinkled with remaining seeds.

Hints and Tips

  • For a twist top salad with crumbled greek feta and thinly sliced mint leaves. 
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