Beetroot and carrot salad with cashews

Beetroot and carrot salad with cashews

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

This is a delicious side dish to any of the meat and fish recipes. Serve the kids the grated carrot, beetroot and sultanas and add the dressing and fresh herbs to the adult version.

Ingredients

Quantity Ingredient
4 carrots, grated
2 beetroots, grated
60g sultanas

Ingredients for adults

Quantity Ingredient
1 garlic clove, peeled and left whole
60ml white wine vinegar
80ml unsalted cashews
60ml lemon juice
80ml olive oil
1/2 cup flat-leaf parsley, chopped
3 tablespoons mint leaves, chopped
1/2 teaspoon chilli flakes
freshly ground black pepper
salt

Method

  1. Combine the carrots and beetroot in a bowl then remove half to another bowl.

Dish one

  • Stir half of the sultanas through one bowl of the beetroot and carrot mixture and serve to the kids.

Dish two

  • Combine the garlic, vinegar and remaining sultanas in a large bowl. Let the mixture sit for about 30 minutes then remove the garlic and discard.

    Meanwhile, toast the cashews in a heavy-based frying pan over a medium heat, stirring frequently, until the nuts have just started to brown, about 2–3 minutes. Remove the cashews to a plate and let them cool.

    To the remaining bowl of carrots and beetroot, add the vinegar mixture, lemon juice, olive oil, parsley, mint, chilli flakes, cashews and salt and pepper to taste. Combine well and serve.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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