Colourful foods are not just easy on the eye but are packed with vitamins and minerals. Fill at least a third of your plate with colourful vegetables every mealtime and you won’t go wrong.
Carrot and beetroot are one of my favourite root veg combos. If you haven’t tried my Carrot & Beetroot Sesame Slaw then give it a go now. Pomegranate and mixed seeds add a great crunch to this salad alongside the natural peppery taste of fresh radish.
If you are prepping this salad ahead, make the dressing separate and stir through the vegetables just before serving.
Find plenty more beetroot inspired recipes in my Eat The Season guide on beetroot.
Serves 3 as a side.
- 1 tbsp tahini
- 1/2 tbsp apple cider vinegar
- 1/2 tsp honey
- 1/2 tsp Dijon mustard
- 3 tbsp pomegranate seeds
- 4 cooked beetroot, diced
- 1 large carrot, peeled and curled
- 8 radish, thinly sliced
- 2 tbsp mixed seeds
- 1 tbsp flaked almonds
- Whisk the tahini, apple cider vinegar, honey and mustard together until smooth in a large mixing bowl.
- Add all the vegetables with the seeds and flaked almonds to the bowl and stir together until well coated.