Quick and Easy Beetroot and Carrot Saladbeetroot and carrot salad

~ with Garlic & Ginger Mayonnaise or Sweet Chilli Balsamic Dressing

Serves 6-8

Ingredients (those marked with * are supplied by Banc Organics)

  • 350g/12oz carrots* (about 3 medium-large carrots)
  • 350g/12oz raw beetroot* (about 2 medium beetroot)

For the Garlic and Ginger mayonnaise:

  • 4 tablespoons mayonnaise
  • 4 medium garlic* cloves
  • 1 piece root ginger* same size as 2 garlic cloves

For the Sweet Chili Balsamic Dressing:

  • 50ml Balsamic Vinegar
  • 2 tablespoons Sweet Chilli dipping sauce

Preparation method

  1. Peel and trim the beetroot and carrots
  2. Coarsely grate beetroot and carrot – you may like to use rubber gloves if you don’t want pink hands, or use a blender with a grater attachment.
  3. Mix beetroot and carrot together.

Choose either Garlic and Ginger mayonnaise or Sweet Chilli Balsamic Dressing, or split into 2 bowls and use half of each.

Garlic and Ginger mayonnaise: peel, finely chop and crush garlic and ginger.

  1. Mix into mayonnaise.
  2. Add to Beetroot and Carrot mix and stir through
  3. Sweet Chilli Balsamic Dressing: put balsamic vinegar into small jar or cup.
  4. Add Sweet Chilli Dipping Sauce and mix well.
  5. Pour over Beetroot and Carrot mix.

Serve as accompaniment to pizza, jacket potato, quiche, or other dish of your choice. Will keep for several days in fridge.