This easy and vibrant Mary Berry Carrot and Beetroot Slaw is a quick, nutritious side dish perfect for any meal. Packed with fresh, crunchy vegetables and dressed in a tangy balsamic dressing, it’s simple to make and can be adjusted with common ingredients to suit your taste.
This Carrot and Beetroot Slaw Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 600g (1lb 5oz) raw beetroot, peeled
- 3 large carrots, peeled
- 4 spring onions, trimmed and finely sliced
- Small bunch of coriander, leaves chopped
For the Balsamic Dressing:
- Zest and juice of 1 large lemon
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
How To Make Carrot and Beetroot Slaw
- Prepare the Vegetables: Coarsely grate the beetroot and carrots, and place them in a large bowl. Stir in the finely sliced spring onions and chopped coriander. Season well with salt and freshly ground black pepper.
- Make the Dressing: In a jug, combine the zest and juice of the lemon, olive oil, and balsamic vinegar. Mix well.
- Combine and Serve: Pour the dressing over the vegetables and toss everything together. Serve immediately.
Recipe Tips
- Grate the Vegetables Coarsely: Coarse grating helps maintain the right texture for the slaw, making it crunchy and more enjoyable.
- Season Well: Don’t forget to season with salt and freshly ground black pepper. It enhances the flavours and balances the tangy dressing.
- Make Ahead: You can prepare the slaw a few hours in advance, but add the dressing just before serving to keep the vegetables fresh and crunchy.
- Use Fresh Coriander: Fresh coriander adds a burst of flavour to the slaw. Avoid using dried coriander, as it won’t give the same taste.
- Adjust the Dressing: Feel free to adjust the amount of balsamic vinegar or lemon to suit your taste. A bit more lemon juice will add extra zing!
How To Store Leftovers
Place leftovers carrot and beetroot slaw in an airtight container in the fridge. It will stay fresh for 2-3 days.
Nutrition Facts
Serving Size: 1 serving (146g)
- Calories: 65
- Total Fat: 1g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 105mg
- Total Carbohydrate: 14g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 2g
More Pioneer Woman Recipes:
Mary Berry Carrot and Beetroot Slaw
Description
This easy and vibrant Mary Berry Carrot and Beetroot Slaw is a quick, nutritious side dish perfect for any meal. Packed with fresh, crunchy vegetables and dressed in a tangy balsamic dressing, it’s simple to make and can be adjusted with common ingredients to suit your taste.
Ingredients
For the Balsamic Dressing:
Instructions
- Prepare the Vegetables: Coarsely grate the beetroot and carrots, and place them in a large bowl. Stir in the finely sliced spring onions and chopped coriander. Season well with salt and freshly ground black pepper.
- Make the Dressing: In a jug, combine the zest and juice of the lemon, olive oil, and balsamic vinegar. Mix well.
- Combine and Serve: Pour the dressing over the vegetables and toss everything together. Serve immediately.
Notes
- Grate the Vegetables Coarsely: Coarse grating helps maintain the right texture for the slaw, making it crunchy and more enjoyable.
- Season Well: Don’t forget to season with salt and freshly ground black pepper. It enhances the flavours and balances the tangy dressing.
- Make Ahead: You can prepare the slaw a few hours in advance, but add the dressing just before serving to keep the vegetables fresh and crunchy.
- Use Fresh Coriander: Fresh coriander adds a burst of flavour to the slaw. Avoid using dried coriander, as it won’t give the same taste.
- Adjust the Dressing: Feel free to adjust the amount of balsamic vinegar or lemon to suit your taste. A bit more lemon juice will add extra zing!