Beetroot, Sweetcorn & Carrot Salad with Coriander

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

Sweet, fresh and zingy perfectly describes this salad, which includes two of the best root vegetables and a generous portion of sweetcorn. The citrusy dressing makes this a perfect partner to salmon or chicken.

Ingredients

  • 2 cooked beetroot, grated
  • 2 carrots, grated
  • 1 x 198 g tin sweetcorn, drained and rinsed
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • 2 tablespoons chopped fresh coriander

    Method

    Put the beetroot, carrots and sweetcorn in a bowl. Whisk together the lime juice and oil in another small bowl and season with salt and pepper to taste. Pour over the salad, add the chopped coriander and gently but quickly toss everything together. Serve immediately, before the beetroot stains everything purple!