Main Meals

Beetroot-and-carrot salad

By
4
Easy
15 minutes
Wine/Spirit Pairing
Spier Signature Chenin Blanc
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Ingredients

Method
  • 1 baby or candy-striped beetroot bunch, peeled and thinly sliced
  • 200 g baby or baby rainbow carrots, peeled and shaved using a vegetable peeler
  • 3 ripe nectarines, quartered
  • ½ cup plain yoghurt cup
  • 1 lime, zested and juiced
  • 2 T extra virgin olive oil
  • Dijon mustard, to taste
  • 2 t sumac, for scattering
  • Mint, to garnish

Method

Ingredients

Layer the beetroot slices, carrot shavings and nectarines on a serving plate.

Spoon over the yoghurt. Combine the lime juice and zest, olive oil and mustard and drizzle over the salad. Scatter with sumac and mint.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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