Grated Carrot & Beetroot Salad with Pomegranate & Yogurt Dressing
This vibrant Grated Carrot and Beetroot Salad with Pomegranate and Yogurt Dressing is perfect for getting children excited about eating vegetables.
The colourful combination of grated carrots and beetroots, dressed with a tangy pomegranate yogurt mix, makes it an appealing dish for late summer and early autumn.
The fresh, seasonal produce not only adds a burst of flavor but also introduces kids to the joy of eating healthy, delicious salads.
To prepare the Grated Carrot & Beetroot Salad with Pomegranate & Yogurt Dressing
Preheat the oven to 180˚C, 160˚C Fan, 350˚F, Gas 4.
Place the pumpkin seeds and sunflower seeds on a tray and toast for about 5-8 minutes. Leave to cool.
Boil the beetroots with their skins for about 15 minutes. They should remain very crunchy. Remove the beetroot and allow to cool. When cool enough to handle, peel, grate coarsely and place in a bowl. Peel and grate the carrots in a similar fashion. Mix with the beetroot and pour over sufficient dressing to coat. Place in a serving dish and scatter over the pumpkin and sunflower seeds. Pour some of the pomegranate molasses dressing over the salad and toss to coat. Add more dressing if required.
Ingredients
- Serves 4
20g pumpkin seeds
20g sunflower seeds
2 medium beetroot (about 300g)
2 large carrots
For the pomegranate molasses dressing
175g Greek yoghurt
3 tbsp olive oil
a sliver of garlic, crushed 2 tbsp pomegranate molasses
1 tsp maple syrup
juice of half a lemon
Join us at our cookery school to learn how to cook similar dishes
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