Carrot, beetroot and fennel salad
- June 2016
- Serves 10
- 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.
- 6.5g (0.9g saturated)
- 13.9g (13.1g sugars)
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.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe