Beetroot and carrot

Fresh beetroot, carrot and mint salad

Course Salad
Servings 6 people


  • 500 g fresh beetroot fresh and raw
  • 2 carrot
  • 1 red onion very finely chopped
  • 0.5 Mint chopped
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp wholegrain mustard
  • 2 tbsp Drizzle extra virgin olive oil
  • 1 tsp honey


  • Peel beetroots and carrots and grate them finely.
  • Mix grated vegetables with onion and mint in a bowl
  • Make the dressing by mixing vinegar, mustard, oil, and honey a jar with a lid and shake until well mixed.
  • Pour dressing over salad at time of serving and mix it well through the vegetables. Keep unused salad dry and add dressing when serving to keep it fresh for longer.
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