Beetroot and Carrot Salad

Easy Beetroot and Carrot salad

This Beetroot and Carrot salad can be made in ten minutes and only contains three main ingredients plus a zesty, citrus dressing. It is great as a side dish and also as a filling for sandwiches or pitta bread. This is one of my favourite winter salads as it is so quick and easy, has fantastic fresh crunchiness that I crave at this time of year and also it is such a brilliant, almost psychedelic, red-pink colour that it always cheers me up!

Raw vegetables – easy, healthy and tasty

This recipe involves no cooking. The finely-grated beetroot and the carrot are is raw. You may have used raw carrot in salads before but possibly not raw beetroot. However, its sweet crunchiness – similar to that of the carrot but with an added depth of beetroot flavour – is a fantastic raw salad ingredient. Keeping the vegetables raw, in addition to tasting good and having that fresh crunch that is very welcome in a winter salad, also retains all their nutrients.

The dressing of this salad is a combination of orange and lemon juice. This gives it a flavour and tartness which enhances both the beetroot and the carrot. It will be thinner than a conventional dressing as it has a high proportion of juice to olive oil. In fact, it works partly as a marinade with the acid in the juice working to enhance the flavour of the grated vegetables particularly if you make the salad at least a couple of hours before you plan to eat it.

The final ingredient in this simple salad is dried cranberries. I have discovered these quite recently and love them as an alternative to raisins or sultanas. In addition to the sweetness of other dried fruit, they have a pop of cranberry sharpness which really perks up your recipes.

Salads – not just for summer..

I am a firm believer in winter salads. On cold, grey winter days, I crave crisp, fresh vegetables and sharp, tasty dressings. These are some of my favourite winter salads – all of which are extremely easy to make.

Beetroot and Carrot Salad – 10 minute recipe

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Beetroot and Carrot Salad

  • Author: Tastebotanical
  • Prep Time: 10
  • Total Time: 10
  • Yield: Serves 6 1x
  • Category: Salad
  • Cuisine: English

Description

This simple raw Beetroot and Carrot salad is healthy and delicious and can be made in only 10 minutes.


Scale

Ingredients

  • 3 small beetroots
  • 4 carrots
  • 50 g dried cranberries
  • 50 ml olive oil
  • 1 orange
  • 1 lemon
  • 1 teaspoon honey
  • 1 teaspoon salt


Instructions

  1. Peel and coarsely grate the raw beetroots and carrots.
  2. Put in a bowl with the dried cranberries.
  3. Make the dressing by putting the olive oil in a measuring jug and adding the squeezed juice of the orange and the lemon, the honey and the salt.  Mix well to combine.  The dressing will be quite thin as the proportion of oil to juice is lower than in a normal dressing. 
  4. Pour the dressing over the beetroot, carrot and cranberries.  If possible, leave for a couple of hours before eating to allow the flavours to develop.


Notes

  • This recipe is vegetarian.  If you want to make it vegan, you can use an alternative, such as maple syrup, for the honey.

Keywords: beetroot, carrot, salad

This recipe has been shared on #CookBlogShare with Crumbs and Corkscrews  and #FiestaFriday with Fiesta Friday  and Liz at Spades, Spoons and Spatulas

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Beetroot Tart

Roasted Beetroot Tart
Beetroot Tart

Beetroot Tart

This Beetroot Tart has a lovely sweet and savoury taste and a fantastic dark carmine-pink colour if made with red beetroot.   You can also make it with golden beetroot or, if you want a particularly spectacular effect, with a mixture of the two in contrasting stripes!

The recipe is based on one in Sarah Raven’s , one of my favourite cook-books.  It is different in that I choose to roast my beetroot rather than boil them as I think this gives a more concentrated flavour.

I find this Beetroot Tart to be a very versatile autumn or winter dish.  It can be made ahead and can be eaten either hot or at room temperature.   It makes a good vegetarian main course and, because it is so flavourful,  needs only simple accompaniments such as a green salad and some buttery boiled potatoes.

Beetroot Tart

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Beetroot tart

Beetroot Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 6 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Beetroot Tart has a great sweet and savoury taste and makes a fantastic autumn vegetarian lunch or supper.  As with all beetroot dishes, it also has an amazing dark carmine-pink colour.


Scale

Ingredients

For the pastry

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • Several sprigs of fresh thyme (or one teaspoon of dried thyme)
  • A little water

For the filling

  • 4 medium beetroot
  • 25 g butter and 1 teaspoon oil
  • 2 onions
  • Salt and pepper
  • Several sprigs of fresh thyme (or one teaspoon of dried thyme)
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 eggs
  • 150 ml double cream
  • Freshly grated nutmeg

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Wash your beetroot and loosely wrap each one in kitchen foil.  Place the wrapped beetroot on an oven tray.   Roast the beetroot in the oven for around 40 minutes until soft.   Remove the beetroot from the oven and allow to cool.  When they are cool enough to handle, remove the skins using a sharp knife.
  3. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Remove the leaves from your sprigs of fresh thyme and add to the mixture (or add one teaspoon of dried thyme). Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  4. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 15  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  5. Heat the butter and oil in a large frying pan.   Peel and chop the onions, season with salt and pepper and cook gently for around 15 minutes until soft and translucent.
  6. Remove the leaves from your sprigs of fresh thyme (or one teaspoon of dried thyme) and add to the pan.
  7. Coarsely grate the roasted, peeled beetroot and add to the pan together with the vinegar and the sugar.    Cook the mixture gently for a further 10 minutes.
  8. Remove the onion and beetroot mixture from the pan and spoon it into your pastry case.
  9. Beat the eggs and add the cream and grated nutmeg.   Pour into the pastry case.
  10. Place the tart in your oven and bake for 35 minutes.

Notes

This tart can be eaten hot or at room temperature.

You can make this tart with golden beetroot instead of red beetroot or with a mix of both in dramatic contrasting stripes if you wish!

Keywords: beetroot, tart, vegetarian

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Vegan Beetroot Soup with Coconut

Vegan Beetroot Soup with Coconut
Vegan Beetroot Soup with Coconut

Vegan Beetroot Soup with Coconut

I love beetroot!  I love the sweet, earthy taste of roasted beetroot and the fantastic rich carmine pink colour that it brings to every dish in which it is included.   The flavour is autumn on a  plate and the colour cheers me up as days are getting cooler and I know winter is on its way.

My vegan Beetroot Soup includes the gentle heat and lemony flavour of fresh ginger and the creamy richness of coconut to enhance the earthy, root-vegetable deliciousness.   Although the ingredients are simple, and it is a really easy soup to make, it does taste quite subtle and sophisticated.    It is great for a simple autumn lunch or supper but is not out of place as a starter at a dinner party.

This soup freezes very well so  you can make a batch and keep it for when you need a quick beetroot fix!

Vegan Beetroot Soup with Coconut

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Vegan Beetroot Soup with Coconut

Vegan Beetroot Soup with Coconut

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

This autumnal vegan soup combines the earthy sweetness of beetroot with the gentle heat of fresh ginger and the the creaminess of creamed coconut.


Scale

Ingredients

  • 6 small beetroot (around 350 g in total)
  • 25 g butter and 1 teaspoon oil (or 2 tsp if vegan)
  • 1 onion
  • Salt and pepper
  • 2 garlic cloves
  • 1 cm of fresh ginger
  • 500 ml water
  • Half teaspoon of vegetable bouillon powder
  • 50 g of creamed coconut

Instructions

  1. Set your oven to 200 C/Gas Mark 6. Wash your beetroot and loosely wrap each one in kitchen foil.  Place the wrapped beetroot on an oven tray.   Roast the beetroot in the oven for around 40 minutes until soft.   Remove the beetroot from the oven and allow to cool.  When they are cool enough to handle, remove the skins using a sharp knife.   Roughly chop the peeled beetroot.
  2. Heat the butter and oil in a large heavy-based pan
  3. Peel and chop the onion, add it to the pan and season with salt and pepper.
  4. Cook very gently for around 30 minutes until the onion is soft and sweet. Slow cooking caramelises the natural sugars in the onion and greatly improves the flavour of the soup.
  5. When the onion is cooked, add the chopped beetroot together with the peeled and crushed garlic cloves. Peel the fresh ginger and finely grate it into the pan.
  6. Add the water and vegetable bouillon power to the pan. Gently cook the soup for 5 minutes.
  7. Add the coconut cream to the soup.
  8. Blend the soup until it is smooth using a food processor or hand-held blender.

Keywords: beetroot, soup, vegan

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