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Beetroot and carrot salad

A plate of beetroot and golden freekeh topped with sliced spring onion on a grey background

Beetroot and carrot salad

Name: Beetroot and carrot salad
Total time: 35 min
Yield: Serves 4-6 as a starter or side
Ingredients: 600g carrots peeled and cut diagonally into 2cm pieces; 100g freekeh (you can also use pearled barley, spelt or quinoa); 4 garlic cloves; 1 tbsp olive oil; spring onions finely sliced at an angle; 4 medium cooked beetroot sliced; lemon juice a squeeze; 1 tsp cumin seeds; pinch of dried chilli flakes; 1-2 tbsp harissa paste; 1 large preserved lemon flesh removed, finely chopped; 3 tbsp pomegranate molasses; 6 tbsp olive oil

Daniel Alt

Published: April 5, 2022 at 12:25 PM

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Serves 4-6 as a starter or side

Easy

Total time: 35 mins

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This vibrant salad of beetroot, freekeh and spring onion is packed with colour and texture – it makes for an impressive starter or side dish and is really simple to put together

Vegan

Vegetarian

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Alternatives

Complete the dish

Make this beetroot and carrot salad, then try our vegan coronation tofu salad, orzo deli salad and more vegan salad recipes.

Ingredients

Nutrition

600g carrots

peeled and cut diagonally into 2cm pieces
100g freekeh

(you can also use pearled barley, spelt or quinoa)
4 garlic cloves
1 tbsp olive oil
spring onions

finely sliced at an angle
4 medium cooked beetroot

sliced
lemon juice

a squeeze

DRESSING

1 tsp cumin seeds
pinch of dried chilli flakes
1-2 tbsp harissa paste
1 large preserved lemon

flesh removed, finely chopped
3 tbsp pomegranate molasses
6 tbsp olive oil

Nutrition: Per serving (6)

kcal251
fat12.3g
saturates1.8g
carbs29.3g
sugars13.4g
fibre4.2g
protein3.6g
salt0.4g

Method

step 1

Bring a pan of salted water to the boil and cook the carrots for 10 minutes until soft but not falling apart. Remove using a slotted spoon and cook the freekeh in the same water for 15-20 minutes or until soft. Drain and keep separate from the carrots.
step 2

Fry the garlic in the olive oil for 2-3 minutes or until golden. Put all the dressing ingredients in a large bowl and mix together.
step 3

Mix the beetroots and carrot into the dressing, add the fried garlic and leave for at least 5 minutes at room temperature or up to a day in the fridge to marinate. Stir in most of the spring onions, season and add a squeeze of lemon juice to taste. Sprinkle the remaining spring onions on top and serve.

Check out our best vegan salad recipes

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Authors

Daniel Alt headshot

Daniel Alt

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