Carrot and Beetroot Salad

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.



  • 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


  1. Arrange the carrot ribbons on a platter and dot the beetroot and radish shavings in between.
  2. Sprinkle the crumbled feta and toasted pumpkin seeds over the top.
  3. For the dressing:

    1. 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.
    2. Season with salt and pepper. Drizzle the dressing over the prepared ribbon salad just before serving.