Red salad with beetroot dressing

Adding the dressing from the beetroot salad to grated carrot makes a glorious red salad.

Red salad with beetroot dressing


Serves 8

1 recipe beetroot salad (below)
2 carrots, grated
2 cups finely chopped red cabbage
4 cups red lettuce leaves

Beetroot salad:
2 beetroot, boiled, peeled and chopped
3 Tbsp olive oil
1 tsp sugar
1 Tbsp red wine vinegar
¼ tsp mustard powder


Drain beetroot salad and retain liquid.
Place drained salad in the bottom of a serving dish.
In a bowl, mix carrots with retained dressing. Add red cabbage, mix and leave to sit until the carrots become red.
Place lettuce leaves on top of the beetroot salad, add red carrot and cabbage mixture on top and serve.

To make beetroot salad:
Place beetroot in a bowl.
Combine olive oil, sugar, vinegar and mustard powder in screw top jar. Shake to combine.
Pour oil mixture over the beetroot and leave for several hours to marinate.
Sprinkle grated carrot over just before serving.

Nutrition Information Panel

Per Serving [8 Serves]
Energy 330kj
Protein 1.4g
Total fat 5.5g
- saturated fat 0.9g
Carbohydrates 4.9g
- sugars 4..6g
Fibre 2.9g
Sodium 46mg

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