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.
Cooking Up The Pantry 
Nice – I’ve done a shredded carrot salad before, but not with beetroot. I can imagine that it’s great in wraps…
It looks really pretty Beck and has the boys eating another raw veg!
Gotta love that! 🙂
I like the sound of this salad! But just to make it clear to me – the veggies are all raw not cooked?
Yes Tastasty, that’s the joy of this recipe! No cooked veg and just toasted pine nuts. Ros
Thanks Ros, sounds good and I hope I will have a chance to try this..;)
Yummy! I had a similar salad a while back but could never remember the recipe – this is definitely on my salads list now!
Thanks scorrybreckfarm! Ros
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 🙂
So glad you enjoyed it Beck and the leftovers with an egg sound great, 🙂 Ros