Grated Carrot Salad and Beetroot Salad
By OcadoLife
Published on 17 June 2024
"These unfussy dressed salads – Grated Carrot Salad and Beetroot Salad – commonly appear
together on a French table, so it makes perfect sense to me to partner them in one recipe,”
says Bake Off star and cookbook author Manon Lagrève. “The carrots have just three
ingredients – carrots, lemon and parsley – while the beetroot is a riot of textures with sweet
grapes and crunchy walnuts.” Delicious as part of a spread alongside cheeses and meats,
crusty baguette and Manon’s Sardine Rillettes.Time and servings
20 minsTotal time
2Servings
20 minsPrep time
Ingredients
- 3 tbsp red wine vinegar
- 1 tsp sea salt
- ½ tsp black pepper
- 1½ tbsp wholegrain mustard
- 5 tbsp avocado oil (or rapeseed oil)
- 4 tbsp olive oil
- 250g carrots, finely grated
- ½ lemon, juiced
- 1 small handful flat-leaf parsley, leaves picked and roughly chopped
- 250g cooked beetroot, diced into 2 cm cubes
- 6 red grapes, halved
- 1 tbsp walnut pieces
- ½ small shallot, finely diced
Method
Step 1
Begin by making the vinaigrette – this goes with both the salads. Combine the vinegar, salt and pepper in a bowl and whisk until the salt has dissolved. Whisk in the mustard, followed by both the oils and 2 tbsp water; continue whisking until the vinaigrette is thick and emulsified. Pour into a jug and set aside.Step 2
To make the carrot salad, pop the carrots, lemon juice and parsley in a serving bowl and toss to combine.Step 3
In a separate bowl, toss together the beetroot, grapes, walnuts and shallot to combine.Step 4
Serve the salads with the vinaigrette on the side. Leftover vinaigrette will keep in the fridge in an airtight glass jar for up to 1 month.