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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

By Emma Knowles
  • Serves 8
  • 10 mins preparation
  • 3 mins cooking
Purple carrot and beetroot salad with dill seed dressing
Purple carrot and beetroot salad with dill seed dressing

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.

Notes

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

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  • Author: Emma Knowles