julienne beetroot and carrot salad

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This salad looks stunning as the colours are vibrant. If you have friends or family with a nut allergy, just omit the walnuts. If you don’t have a julienne blade for your food processor, very coarsely grate the beetroot and carrot instead.

SERVES 4 – 8

5 medium raw beetroot, peeled

2 medium carrots, peeled

50g (2 oz) shelled walnuts, coarsely chopped if you like

FOR THE MUSTARD DRESSING

1 tablespoon grainy mustard

2 tablespoons white wine vinegar

2 tablespoons runny honey

4 tablespoons olive oil

Fit a food processor with its julienne blade. Process the beetroot and carrots until in fine julienne (like matchsticks).

Arrange these in a salad bowl and season with salt and pepper.

image The beetroot and carrot can be cut into julienne strips up to 24 hours ahead, then kept covered in the fridge. Dress the salad at the last minute. It is not suitable for freezing.

Make the dressing by putting the ingredients into a clean jam jar, screw on the lid and shake until combined. Pour over the beetroot and carrot. Toss in the walnuts.

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