Purple carrot and beetroot salad with dill seed dressing

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Crisp cold pilsner.

Featured in

Nov 2007

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