Beetroot and Carrot Salad with Basil-Mint Yoghurt

Name: Beetroot and Carrot Salad with Basil-Mint Yoghurt
Yield: Serve 6–8
Ingredients: 20 g basil, finely sliced; 150 g Greek yoghurt; 1 tbsp lemon juice; 10 g mint, chopped; pinch of salt and freshly ground black pepper to taste; 40 ml olive oil; 350 g carrots, peeled and grated; 600 g beetroot, peeled and grated; 2 tbsp red wine vinegar; 2 tbsp olive oil; pinch of salt and freshly ground pepper to taste; 50 ml honey; 40 g rocket

Preparation info

Serve
6–8

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

I love raw fresh beetroot and can just munch on it as is–here it makes a light, summery salad.

Ingredients

600 g beetroot, peeled and grated
350 g carrots, peeled and grated
2

Starter
Gluten-free
Vegetarian

Method

Mix the beetroot, carrot, olive oil, red wine vinegar, honey, salt and pepper together.

For the dressing simply combine all the ingredients together. When you are ready to serve the salad, toss the rocket with the salad and put it on a platter. Top the salad with the yoghurt dressing and serve.