Baby beetroot and carrot salad

Baby beetroot and carrot salad

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 15 minutes
  • Nederburg Winemaster's Reserve Grenache 2011


  • 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

Cooking Instructions

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

Arnold Tanzer Recipe by: Arnold Tanzer
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