Lightly Pickled Carrot & Beetroot Salad

Lightly Pickled Carrot & Beetroot Salad

450g uncooked carrots
450g uncooked beetroots
2 cloves garlic, pressed or finely minced
1 tablespoon olive oil
2 tablespoon cider vinegar
1 teaspoon strong Dijon mustard
Salt & Pepper to taste

Trim, peel, and grate the carrots and beets. Place the rest of the ingredients in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again.
Taste, adjust the seasoning, and let stand for 30 minutes, before serving. The beets and carrots will render juices that will make the salad more moist. You could also add a dash of citrus juice (lemon, lime, or orange) for extra moisture.


Posted on

August 1, 2016

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