Recipe of the Week Carrot and Beetroot Salad

Recipe of the Week – Carrot and Beetroot Salad


This is a delicious, healthy, seasonal salad, perfect for those first new season baby carrots and beetroot.  Dry-frying the cumin seeds adds an extra layer of flavour to proceedings.




  • 350 g carrots, peeled and trimmed
  • 350 g beetroot, peeled and trimmed
  • 2 organic shallots, finely chopped
  • 2 tsp cumin seeds
  • 2 tbsp olive oil
  • 1 tbsp sherry or organic red wine vinegar
  • 1 small bunch flat parsley, roughly chopped




Coarsely grate both the carrot and beetroot, then place it all in a large salad bow. Add the shallots. Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley and then toss well. Leave to marinate for at least 15mins before serving.


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