Yummy Beetroot and Carrot Salad




1 big beetroot peeled and chopsticked
3 carrots peeled and chopsticked
1 tin chickpeas in brine (drained + rinsed)
1 bunch spring onions thinly sliced
1 bunch fresh coriander chopped
1 bunch fresh parsley chopped
2 kumara cubed and roasted
½ small pumpkin peeled, cubed and roasted

Wait until the kumara + pumpkin are cooled then place all ingredients in a large mixing bowl.


1 - 2 cups of sesame / sunflower / pumpkin seeds / various nuts of choice
50g butter in small cubes
3 Tbsp brown sugar
2 pinches chilli powder
Salt / Pepper
2 pinches coriander
Any other spices of choice

Mix the seeds/nuts and spread in a thin layer on baking tray.
Drop the butter cubes randomly on top and sprinkle with sugar/spice mix.
Bake for 5-10 mins (moderate heat) mixing the tray around regularly to coat all the seeds with melted butter.
Note: Watch they don’t burn, it happens quickly.

When cooled, add to mixing bowl.


¼ cup balsamic vinegar
½ cup olive oil
Salt + pepper
1Tbsp Brown Sugar
1 pinch chilli powder

Pour dressing over other ingredients and toss to combine.

Serve on a large platter and garnish with fresh coriander leaves.

OPTION: Add a shredded smoked chicken to make a more substantial meal.
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