Carrot and beetroot salad with orange harissa dressing
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6 (as a side)
Time to make:
$1.80 per serve
(at time of publication)
Full ingredients list:
1 bunch coloured baby carrots
4 small baby beetroots
2 medium radishes
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 1/2 tablespoons orange juice
1 1/2 teaspoons gluten-free harissa paste, or to taste
1/4 teaspoon paprika
1 tablespoon orange rind strips (see Tip)
1/4 cup small mint leaves
1/4 cup small flat-leaf parsley leaves
Nutritional information (per serve)
Instructions and steps:
Step 1Cut the carrots into thin ribbons using a mandoline or peeler. Cut beetroot and radish into thin rounds.
Step 2Whisk olive oil, juices, harissa and paprika in a bowl to make dressing.
Step 3Arrange the carrots, beetroot and radish on a serving platter. Drizzle with the dressing, then scatter with orange rind, mint and parsley. Serve.
Use a zester for the orange rind.
Add some orange segments to this salad, if you like.
About this recipe
First published: December 2016