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Beet, carrot and radish salad

This beet, carrot and radish salad is more like a pickled relish that accompanies grilled meat  and fish really well. It also makes an excellent filler  for sandwiches, wraps and burgers. Perfect for summer barbecues, parties and picnics.  
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium beetroot peeled
  • 1 large carrot
  • 1 small handful of radishes trimmed and cleaned
  • 1 Tbsp chopped parsley or coriander
  • For the Dressing:
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • ½ tsp raw honey
  • pinch of sea salt
  • pinch of ground coriander
  • pinch of cumin
  • pinch of cinnamon
  • Freshly ground black pepper to taste

Method
 

  1. Whisk the dressing ingredients together in a small bowl.
  2. Using a julienne peeler slice the beets & carrot into thin strips. Cut the radishes into thin circles.
  3. Toss the sliced vegetables with the dressing. Sprinkle with the herbs , taste and adjust the seasoning if needed.