This easy peasy salad is so colourful and crunchy, PLUS it’s bursting with nutrients you need for the colder Winters! It’s got a dose of Vitamin C and folix acid from the Beets, and carotenoids which are an antioxidant.
The salad dressing is a must, as it brings a beautiful flavour to the salad, making it a holistic dish in terms of flavour.
Enjoy this salad on its own, or with a protein of choice like chicken breasts, a fillet of fish, or boiled eggs.
Ingredients
Directions
Ingredients
6 Med-Large carrots, shaved into ribbons (you can use a peeler) or grated
4 Beetroots, cooked & thinly slice, or raw & grated.
6 Radishes, cut into thin rounds with a mandolin or thinly sliced, or grated
2 Rounds feta cheese, crumbled
1/2 – 1 cup Pumpkin seeds, lightly toasted (*optional)
Mustard Dressing
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1/2 tsp crushed garlic
2 tsp Dijon mustard
1 tsp honey
1 tbsp fresh coriander leaves
Freshly ground salt and pepper
Directions
Arrange the carrot ribbons on a platter and dot the beetroot and radish shavings in between.
Sprinkle the crumbled feta and toasted pumpkin seeds over the top.
For the dressing:
Place the extra virgin olive oil, apple cider vinegar, garlic, mustard, honey and coriander leaves in a bowl. Blitz for a couple of seconds with a hand blender.
Season with salt and pepper. Drizzle the dressing over the prepared ribbon salad just before serving.
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