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Baby beetroot and carrot salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g baby beetroot, parboiled
200 g baby carrots, parboiled
100 g feta, crumbled
6 spring onions, sliced
Fresh coriander, a handful

For the ClemenGold-and-poppy seed dressing:

250 ml ClemenGold juice
1 T caster sugar
1 t salt
1 T mustard
65 ml extra virgin olive oil
1 T poppy seeds

Method

Peel the beetroot, leaving the stems intact. Slice some in half and leave others whole, then place into a bowl. Add the baby carrots and dress with 2 T of the dressing. Allow to cool to room temperature.

Just before serving, transfer the beetroot and carrot to a platter, scatter with the feta, spring onions and coriander and drizzle with the ClemenGoldand- poppy seed dressing.

To make the ClemenGold-and-poppy seed dressing, reduce the ClemenGold juice by half in a saucepan over a low heat. Add the sugar, salt and mustard and stir to dissolve. Whisk in the olive oil, then add the poppy seeds.

Read more about MasterChef SA culinary producer Arnold Tanzer

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Baby beetroot and carrot salad

Ingredients

Method