Spiced Beetroot & Carrot Salad

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FdMag_23Apr15_018

RECIPE Bernadette Hogg
PHOTOGRAPH Jae Frew
ISSUE 88


READY IN 20 minutes, excluding cooling and marinating times
SERVES
4-6

Juice from 3 oranges
1 thumb ginger (4cm), peeled and thinly sliced
1 cinnamon stick
1 star anise
2 beetroot (approx 225g), peeled and coarsely grated
2 large carrots (approx 200g), peeled and coarsely grated
¼ telegraph cucumber, seeds removed, cut into small cubes
¼ cup fresh mint leaves
1 cup natural yoghurt, to serve

• Combine orange juice with ginger, cinnamon stick and star anise in a small saucepan. Bring to a simmer and remove from heat. Leave to cool completely.
• Place beetroot in a non-reactive bowl and strain over liquid. Toss to combine. Cover and leave to marinate for 2 hours
• Just before serving, toss through the cucumber and carrots, garnish with mint leaves and serve with a separate bowl of yoghurt.

PER SERVE: Energy: 116 kcal, 484kj Protein: 4g Fat: 3g Saturated fat: 2g Cholesterol: 8mg Carbohydrate: 16g Fibre: 3g Sodium: 71mg

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