Make this beetroot and carrot salad, then try our vegan coronation tofu salad, orzo deli salad and more vegan salad recipes.


  • 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


  • 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


  • 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.

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