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Purple carrot and beetroot salad with dill seed dressing

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

Purple carrot and beetroot salad with dill seed dressing

William Meppem
8
10M
3M
13M

Ingredients

Dill seed dressing

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

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