Shaved baby root veggie salad with tahini dressing and carrot top pesto

Shaved baby root veggie salad with tahini dressing and carrot top pesto

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  • 4 to 6
  • Easy
  • Carb Conscious Health conscious Meat-free Pescatarian
  • 40 minutes


  • 10 rainbow baby beetroot, washed and thinly sliced
  • 15 rainbow baby carrots, washed and shaved
  • 10 radishes, washed and thinly sliced
  • 4–6 sticks celery, washed and shaved
  • sea salt and freshly ground black pepper, to taste
  • 2 balls fior di latte mozzarella, torn
  • tahini, for drizzling
  • 100 g salted peanuts, roasted and chopped
  • sesame seeds, for sprinkling
  • 1 lemon, juiced
  • olive oil, for drizzling
  • For the carrot top pesto, blend:
  • 8 carrot tops, washed
  • 20 g Italian parsley, washed
  • ½ lemon, juiced
  • 1 clove garlic
  • sea salt, to taste
  • ½ cup canola oil

Cooking Instructions

  1. Toss the vegetables and season to taste.
  2. Top with the mozzarella, tahini, peanuts and sesame seeds. Drizzle with the olive oil and lemon juice. Serve with the carrot top pesto.

Cook’s note: Fold 2 T pesto and a squeeze of lemon into 4 T tahini to make a dressing.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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