Name: Purple carrot and beetroot salad with dill seed dressing
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 8
Ingredients: 3 purple carrots, scrubbed and thinly sliced lengthways using a mandolin (see note); 2 large beetroots, peeled and thinly sliced using a mandolin; 1 bunch of baby or golden baby beetroot, scrubbed, halved lengthways, leaves reserved; 1 small Spanish onion, thinly sliced using a mandolin; Dill seed dressing; 2 tsp dill seeds; 1 tsp white peppercorns; 1 clove of garlic, finely chopped; 2 tbsp white wine vinegar; 70 ml extra-virgin olive oil; ¼ cup coarsely chopped dill

Purple carrot and beetroot salad with dill seed dressing

Australian Gourmet Traveller recipe for purple carrot and beetroot salad with dill seed dressing

Serves 8

Prep

10M

Cook

Total

13M

Ingredients

3 purple carrots, scrubbed and thinly sliced lengthways using a mandolin (see note)

2 large beetroots, peeled and thinly sliced using a mandolin

1 bunch of baby or golden baby beetroot, scrubbed, halved lengthways, leaves reserved

1 small Spanish onion, thinly sliced using a mandolin

Dill seed dressing

2 tsp dill seeds

1 tsp white peppercorns

1 clove of garlic, finely chopped

2 tbsp white wine vinegar

70 ml extra-virgin olive oil

¼ cup coarsely chopped dill

Method

Main

1.For dressing, dry-roast spices and 2 tsp sea salt in a pan over medium-high heat until fragrant, transfer to a mortar and, using a pestle, coarsely crush. Transfer to a bowl. Add garlic and vinegar and combine. Add oil in a steady stream and whisk until emulsified, stir in dill.

2.Arrange vegetables and leaves on a platter, drizzle with dressing and serve immediately.

Note Purple carrots are available from specialist greengrocers. If unavailable, substitute with baby or regular carrots.
Drink Suggestion: Crisp cold pilsner. Drink suggestion by Max Allen
Notes