David and I disagree about this salad. Both of us love the crunch and the sweetness of the vegetables and both of us think the colour is fantastic. We do not, however, agree on the dressing. He prefers a zingy gingery flavour; I like a kick of mustard.
See what you think.
Shredded Beetroot and Carrot Salad
(serves 4 as a side)
3 medium beetroot, peeled
2 medium carrots, peeled
- Simply use a mandoline to shred the vegetables finely. (Unless you have incredible knife skills, a mandoline is what is required here. Grating makes the whole dish a bit wet.)
- Toss with one of the following dressings (you may not want to use all the dressing) and sprinkle with the matching herb.
Dressing 1 – Mix together the juice of one lime, a teaspoon of grated ginger and 25ml groundnut oil. Top salad with coriander.
Dressing 2 – Mix together 1/2 tspn Dijon mustard, 1 tblspn white wine vinegar and 4 tblspn olive oil. Top with parsley.