Raw salad with baby beetroot and quinoa recipe
A 'low carbon' raw salad, mixing together everything from young fennel to broad beans, red endive, and fresh herbs.
This salad is made with ingredients which are mostly easy to grow at home. Why not have a go at this ‘self sufficient salad’?
Ingredients
- 200 g young beetroots
- 200 g young carrots
- 200 g young fennel
- 100 g podded peas
- 100 g podded broad beans
- 25 g wild rocket
- 25 g red endive lettuce
- 200 g cooked quinoa
- 2 tbsp chives
- 2 tbsp young basil leaves
- 2 tbsp young fennel tips
- 2 tbsp young parsley leaves
- 25 ml white wine vinegar
- 1 small wedge of lemon for juicing
- 50 ml virgin olive oil
- 1 pinch sea salt and pepper
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Trim and wash the beetroot, carrot and fennel and then slice into very thin pieces and place into a large mixing bowl. Add the peas and broad beans to the bowl. Add the rocket, herbs and quinoa.
- Now sprinkle in the oil, lemon juice, vinegar, salt and pepper and with your fingertips mix the salad really well. Serve and eat straight away.
Recipe provided by Good Energy.
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