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Warm baby beetroot and carrot salad

Serves   4
Prep time: 20 mins
Cooking time: 15 mins

A bright salad to accompany roast meat – or serve alone with warm Turkish bread.





  • 350 grams baby beetroot, washed
  • 350 grams baby carrots, scrubbed
  • 1 small red chilli, deseeded and finely sliced (optional)
  • 1 Tbsp picked coriander leaves
  • 1 Tbsp torn mint leaves


  • 6 Tbsp extra virgin olive oil
  • Juice of 2 lemons
  • 2 tsp liquid honey
  • 1 tsp cumin seeds, toasted and ground


    1. In a medium-sized bowl, whisk together all the dressing ingredients. Season with salt and fresh-ground black pepper. Set aside.
    2. Place the baby beets in a saucepan of lightly salted water and bring to the boil. Boil for 15 minutes or until tender. Drain, rub off their skins (use gloves) and place in a bowl. Pour over half of the dressing.
    3. At the same time as you’re boiling the beets, place the baby carrots in a separate saucepan, barely cover with water, lightly salt and add a teaspoon of sugar. Bring to the boil, lower the heat, remove the lid and simmer for 8-10 minutes until just tender. Drain if necessary and place in the bowl with the remaining dressing.
    4. To serve: Arrange the baby beets with their dressing on a serving platter. Nestle the carrots with their dressing beside them and scatter over the chilli, if using, and fresh herbs.