Carrot, beetroot and fennel salad

Carrot, beetroot and fennel salad
  • Serves icon Serves 10
  • Time icon Hands-on time 20 min

Crunchy slices of carrot, beetroot and fennel are dressed with a tangy orange and mustard dressing then scattered with fresh coriander to make this vibrant side salad.

Nutrition: per serving

Calories
134kcals
Fat
6.5g (0.9g saturated)
Protein
2.3g
Carbohydrates
13.9g (13.1g sugars)
Fibre
5.1g
Salt
0.1g
Calories
134kcals
Fat
6.5g (0.9g saturated)
Protein
2.3g
Carbohydrates
13.9g (13.1g sugars)
Fibre
5.1g
Salt
0.1g

Ingredients

  • 4 carrots, pared (with a vegetable peeler) into ribbons
  • 4 raw beetroot, thinly sliced
  • 2 fennel bulbs, thinly sliced
  • 3 large oranges, peeled and sliced into rings, juice reserved
  • Large bunch each fresh basil and coriander, roughly chopped

For the dressing

  • 1½ tbsp wholegrain mustard
  • 3 tbsp fresh squeezed orange juice
  • Handful fresh chives, snipped
  • 1½ tbsp white wine vinegar
  • 1 tbsp caster sugar
  • 80ml extra-virgin olive oil

Method

  1. Put the salad ingredients in a large mixing bowl. In a medium jug, whisk the mustard, orange juice, chives, vinegar and sugar. Slowly whisk in the oil so the dressing thickens. Just before serving, stir the dressing into the salad and season.

delicious. tips

  1. Slice the veg for the salad up to 6 hours ahead but don’t dress until ready to serve. Keep under damp kitchen paper in the fridge (toss the fennel in lemon juice first). The dressing will keep for up to 1 week in a sealed container in the fridge.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Salmon fillet recipes

Beetroot-marinated salmon with dill pickled rice salad

Looking for a Mother’s Day lunch recipe, or something special to put on the table...

Save recipe icon Save recipe icon Save recipe

Beetroot recipes

Baked beetroot with horseradish mash

Earthy beetroot is paired with fiery horseradish mashed potato and a toasted oat topping in...

Save recipe icon Save recipe icon Save recipe

March seasonal recipes

Beetroot and goat’s cheese terrine

Make a colourful beetroot and goat’s cheese terrine inspired by the classic gastropub starter. Layer...

Save recipe icon Save recipe icon Save recipe

Beetroot with red pepper and anchovies

A simple summer side dish recipe that looks incredible alongside any meal, with its ruby-red...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.