Carrot & Beetroot Salad


As you can see from most of the other entries in this blog, I’m no health freak! Yet, I do like to add good healthy meals in amongst the desserts, and this is one of them. A simple, ‘made in minutes’ lunch that leaves me feeling righteous. I usually add whatever is lying around – today it was finely sliced pear and chopped walnuts – yum. The dressing is also so good, you could just about drink it. This recipe is based on one from New Zealand’s Revive Cafe.


Serves 6


  • 2 medium beetroot
  • 4 carrots
  • A handful of mint leaves (chopped)
  • Optional additions: ½ cup sunflower seeds; ½ cup sultanas (steeped in boiling water beforehand); finely sliced pear or apple; diced feta; chopped walnuts or slivered almonds

Orange Dressing

  • Juice of one orange (or ½ cup orange juice)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey or date puree
  • 4 Tbsp oil
  • Salt and pepper to taste


  1. Grate the carrots and beetroot (I julienned mine using a Zyliss). In a cup mix the orange dressing ingredients. Combine all ingredients in a bowl and mix gently.
*Recipe is Copyright Revive Cafes and is used with permission.
Taken from the Revive Cafe Cookbooks available from

Food Photography Info: Panasonic Lumix DMC-FZ47 / Natural lighting


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