John Myers
Beetroot Salad with Carrots
The perfect beetroot salad with carrots recipe with a picture and simple step-by-step instructions.
- 3 Carrots
- 1 pot Dill
- 1 Lemon
- Salt pepper
- 1 tsp Sugar
- 2 tbsp Cooking oil
- 350 g Cooked beetroot, vacuum-sealed
- Lemon wedges for garnish
- Peel the carrots and peel them lengthways into very thin slices using a peeler. Wash the dill and shake dry. Pluck off the flags and cut finely. Halve the lemon and squeeze out the juice. Mix the lemon juice with salt, pepper and sugar, fold in the oil. Stir the dill into the vinaigrette.
- Mix the carrots and vinaigrette. Cut the beetroot into slices and arrange in a circle on plates. Spread the carrot strips in the middle. Sprinkle the beetroot with a little salt and drizzle with the rest of the vinaigrette. Garnish with lemon wedges and serve.
- White or farmer’s bread goes well with it.
- Tip 4: Instead of carrots, the beetroot salad can also be served with some lamb’s lettuce and roasted walnuts.
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