During the Lenten period, I love having salads like this on hand for a quick, satisfying lunch. I like to either pair it with a slice of sourdough bread, top it with avocado or simply enjoy it on its own.
This vibrant and delicious root vegetable salad can be stored in the fridge for up to 4 days, as it retains its firmness and flavour well, even after being dressed.
Ingredients
- 6 medium beetroots (1.2kg), grated
- 4 large carrots (800g), grated
- 2 green apples (Granny Smith), grated
- a large handful of fresh parsley, (approx. 5 tablespoons), chopped
- 2 grapefruit, segmented
- 150ml of freshly squeezed orange juice (approx. 2-3 oranges)
- 100g raisins
- 6 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- sea salt and black pepper
- optional: top with chopped walnuts before serving
Instructions
- Wash and peel the beetroots, carrots and apples. Then grate using a food processor or a handheld grater.
- Squeeze the juice of the oranges into a bowl, then add the raisins and allow to soak for 5-10 minutes while you prepare the salad.
- Peel the grapefruit and cut into clean, skinless segments by removing the peel, pith, and membranes, leaving only the juicy flesh. Cut into bite size pieces.
- Finely chop the fresh parsley.
- In a large bowl, combine the grated beetroot, carrots and apples, along with the grapefruit segments and the parsley.
- Pour in the orange juice and raisins, along with the extra virgin olive oil and sherry vinegar.
- Season with sea salt and freshly ground black pepper.
To watch the recipe reel click here.
Enjoy!
