Beetroot and Carrot Salad

5 from 10 votes
Prep Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 3 people


  • 4 size Carrots
  • 1 size Beetroot tuber
  • 0,5 size Zucchini
  • 4 Rods Celeriac
  • 1 greater Pomegranate
  • 1 size Lemon
  • 5 middle Oranges
  • Honey or optional sweetener


  • Peel the carrots and beetroot, do not grate too coarsely. Wash the zucchini, grate a little coarser. Pull the threads from the celery stalks and cut them into approx. 4 mm thin slices. Mix everything in a bowl. Halve the pomegranate. Remove the kernels from one half and squeeze out the other half. Squeeze the lemon and 3 oranges. Peel the remaining 2 oranges and cut the pulp into bite-sized pieces. Add all 3 juices, pomegranate seeds and orange pieces to the vegetables and mix well. Sweeten with honey or possibly xylitol and let the salad steep for at least 1 hour. However, it tastes really good the next day and well chilled. .... pure refreshment ...
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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