Crunchy Beetroot, Carrot and Pine Nut Salad

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The weather is warming up so time to brush up on my salad skills.

This is loved by the boys and adults alike and leftovers are great in wraps and sandwiches.

I use a mandolin or the food processor to finely cut the carrots and beetroot but a grater works too, you will just loose some of the juice and have a slightly wetter salad.

Serves 6.

Ingredients

2 large carrots peeled and grated, or very fine matchsticks

1 large beetroot, peeled and grated, or very fine matchsticks

100g raisins

80g pine nuts

1 tablespoon olive oil

2 teaspoons white wine vinegar

salt and pepper to taste

Method

Heat a small pan over a medium heat, toss the pine nuts in and stir regularly until toasting up, pour into a bowl to cool to ensure they stop cooking in the pan.

Combine the oil and vinegar in a large bowl, add the carrot, beetroot, raisins and cooled pine nuts, combine well.

Season and spoon into your serving dish.

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10 thoughts on “Crunchy Beetroot, Carrot and Pine Nut Salad”

  1. Hi Ros, I made this yesterday afternoon to take to a BBQ, the only change I made was to toast some slivered almonds to top it because I didn’t have pine nuts.
    It’s delicious, and keeps its crunch really well, I took the leftovers to work for lunch with a boiled egg 🙂

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