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Grated Carrot Salad and Beetroot Salad

Grated Carrot Salad and Beetroot Salad

By OcadoLifePublished 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.
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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.