Carrot, beetroot and fennel salad

  • Published: 11 Jul 16
  • Updated: 18 Mar 24

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.

  • Serves 10
  • Hands-on time 20 min
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Recipe from June 2016 Issue

Nutrition

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

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.

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