Every Christmas, this salad is a must-have. Its bright, festive colours make it a stunning centerpiece for the family table. Bursting with fresh flavours, it’s perfect with any roast or even on its own. Quick to make using local, seasonal ingredients, it will have everyone talking about its taste and presentation. Make sure to include this salad in your Christmas celebrations!
Beetroot and Carrot Salad
Ingredients
- 4 carrots peeled and grated
- 1 beetroot raw, peeled and grated
- 1 handful mint leaves a large handful, roughly chopped
- 1 handful coriander leaves a small handful. roughly chopped
- 1 cup tamari coated almonds roughly chopped
- 1/2 cup currants
Dressing
- 1 chilli deseeded and chopped finely (long red for a milder flavour, short red for hot)
- 1 tsp ginger finely grated
- 1-2 tbsp lemon juice freshly squeezed
- 1 tbsp apple cider vinegar
- 1 tsp ground sumac
- 4 tbsp olive oil
- salt and pepper to taste
Instructions
- Place the carrots and beetroot in a large bowl. Stir through the mint and coriander leaves, then sprinkle in the almonds and currants.
- Combine the dressing ingredients in a bowl and whisk until smooth. Pour over the salad to serve.
