Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Beetroot and carrot salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6 as a starter or side
Ingredients
- 600g carrots, peeled and cut diagonally into 2cm pieces
- 100g freekeh (you can also use pearled barley, spelt or quinoa)
- 4 garlic cloves
- 1 tbsp olive oil
- spring onions, finely sliced at an angle
- 4 medium cooked beetroot, sliced
- lemon juice, a squeeze
DRESSING
- 1 tsp cumin seeds
- pinch of dried chilli flakes,
- 1-2 tbsp harissa paste
- 1 large preserved lemon, flesh removed, finely chopped
- 3 tbsp pomegranate molasses
- 6 tbsp olive oil
Method
- STEP 1
Bring a pan of salted water to the boil and cook the carrots for 10 minutes until soft but not falling apart. Remove using a slotted spoon and cook the freekeh in the same water for 15-20 minutes or until soft. Drain and keep separate from the carrots.
- STEP 2
Fry the garlic in the olive oil for 2-3 minutes or until golden. Put all the dressing ingredients in a large bowl and mix together.
- STEP 3
Mix the beetroots and carrot into the dressing, add the fried garlic and leave for at least 5 minutes at room temperature or up to a day in the fridge to marinate. Stir in most of the spring onions, season and add a squeeze of lemon juice to taste. Sprinkle the remaining spring onions on top and serve.
