Mary Berry Carrot and Beetroot Slaw

I first made this carrot and beetroot slaw alongside some pan-fried halloumi, mostly because I needed to use up a couple of sad-looking carrots and half a bunch of coriander. I wasn’t expecting much, to be honest. But the moment the balsamic and lemon hit those sweet earthy beets—it all just worked.

My first try, I grated everything too finely. The texture turned soft, almost like a mash. Not good. Second time around, I went coarse on the box grater, and boom: texture, crunch, colour, and flavour. Just the kind of vibrant bite you want next to something hot and salty.

WHY THIS ONE WORKS SO WELL

This slaw is all about contrast. Raw beetroot is sweet and earthy, carrots are naturally crisp and mild, and the dressing brings it all to life with sharp lemon and mellow balsamic. The coriander and spring onions lift it—so it’s not just salad, it’s properly fresh.

No mayo, no faff. Just simple, clean flavour that cuts through rich mains and holds its own on the plate.

INGREDIENTS + WHY THEY MATTER

Raw Beetroot (600g) – Earthy, sweet, and full of colour. Grate it fresh—don’t use pre-cooked.
Carrots (3 large) – Crunch and natural sweetness to balance the beetroot.
Spring Onions (4) – Add sharpness without overpowering. Slice fine.
Fresh Coriander – Adds citrusy lift. Don’t even think about dried.
Lemon (zest + juice) – Bright acidity—zest gives more aroma, juice gives tang.
Balsamic Vinegar (2 tbsp) – Brings sweetness and depth. A little goes a long way.
Olive Oil (6 tbsp) – Carries the flavour and softens the veg ever so slightly.
Salt + Black Pepper – Absolutely essential to balance everything.

MAKING IT YOURS (WITHOUT RUINING IT)

No coriander? Flat-leaf parsley works. Even fresh mint, if you want a cooler twist.
Want a little heat? Add a pinch of chilli flakes or some finely sliced red chilli.
Looking for more bite? Toss in some toasted sunflower seeds or pumpkin seeds.
Make it a meal? Add crumbled feta and chickpeas for a filling salad.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Slaw went soggy	Added dressing too early	Dress just before serving
No flavour	Forgot to season the veg	Salt + pepper make a massive difference
Mushy texture	Grated too fine	Use the coarse side of the grater

---

HOW TO MAKE MARY BERRY’S CARROT AND BEETROOT SLAW

1. Grate the Vegetables
   Use the coarse side of your box grater to grate peeled beetroot and carrots. Place in a large bowl.
2. Add the Aromatics
   Stir in the finely sliced spring onions and chopped coriander. Season generously with salt and black pepper.
3. Mix the Dressing
   In a jug, whisk together lemon zest, lemon juice, balsamic vinegar, and olive oil until well combined.
4. Toss + Serve
   Pour dressing over the vegetables and toss thoroughly. Serve straight away for best texture and freshness.

TIPS FROM MY KITCHEN

I grate straight onto a tea towel so I can squeeze out any extra liquid if the beetroot is especially juicy.
If I’m prepping ahead, I keep the veg and dressing separate and toss just before serving.
Adding a handful of shredded red cabbage or apple works a treat for colour and crunch.

STORAGE + SERVING

Keeps: 2–3 days in the fridge, undressed
Reheats: Nope—raw slaw only
Freezes: Definitely not

FREQUENTLY ASKED QUESTIONS

Q: Can I use pre-cooked beetroot?
You can, but you’ll lose the crunch and it’ll stain everything pink instantly. Use raw for proper slaw texture.

Q: What’s this good with?
Anything grilled—chicken, halloumi, lamb. Also brilliant alongside falafel or tucked into wraps.

Q: Can I add nuts or seeds?
Yes! Toasted walnuts, sunflower seeds, or pumpkin seeds give it even more crunch and depth.

Try More Recipes:

• Quinoa Salad With Feta, Pomegranate, And Fresh Herbs
• Mary Berry Couscous Salad
• Mary Berry Creamy Carrot and Orange Soup