Raw Beetroot Carrot Ginger Salad


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

There is something very virtuous about beetroot. It just has to be good for you. You can almost feel all those antioxidants working immediately … The colour and crunch of this salad is intoxicating.


  • 6 medium beetroots
  • 8 carrots (about 8)
  • ½ cup vinaigrette
  • a thumb of ginger (about 4 cm), peeled and finely grated
  • zest of 1 orange for garnish


    Peel and julienne the beetroot. Peel and julienne the carrots on a long diagonal. Stack a few slices of carrot and slice into matchsticks with your favourite thin sharp knife. Similarly with the beetroot, make neat thin slices of beetroot. Stack a few slices and cut into thin matchsticks. In a deep bowl, toss together the julienned vegetables with the vinaigrette and the ginger.

    Arrange in your chosen platter and garnish with the orange zest.