carrot, beetroot and fennel salad

serves 10. Hands on time 20 min

make ahead: Slice the veg for the salad up to 6 hours ahead but don't dress until ready to serve. Keep under damp kitchen paper in the fridge (toss the fennel in lemon juice first). The dressing will keep for up to 1 week in a sealed container in the fridge.

4 carrots, pared [with a vegetable peeler) into ribbons
4 raw beetroot, thinly sliced
2 fennel bulbs, thinly sliced
3 large oranges, peeled and sliced into rings, juice reserved
Large bunch each fresh basil and coriander, roughly chopped

for the dressing
1tbsp wholegrain mustard
3 tbsp fresh squeezed orange juice
Handful fresh chives, snipped
1½ tbsp white wine vinegar
1 tbsp caster sugar
80ml extra-virgin olive oil

Put the salad ingredients in a large mixing bowl. In a medium jug, whisk the mustard, orange juice, chives, vinegar and sugar. Slowly whisk in the oil so the dressing thickens. Just before serving, stir the dressing into the salad and season.

per serving 134kcals, 6.5g fat (0.9g saturated), 2.3g protein, 13.9g carbs (13.1g sugars), 0.1g salt, 5.1g fibre.

 

 

 


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