Root vegetable salad

Serves 4

  • 3 carrots

  • 3 raw beetroots (different colours if possible)

  • 1 bunch of radishes

  • 1 celery heart (with leaves)

  • ½ a small radicchio , or 1 baby gem lettuce

  • 1 fennel bulb

  • 1 lemon

  • ½ a bunch of fresh mint

  • 5 tablespoons extra virgin olive oil

  • sea salt

  • freshly ground black pepper

1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.



2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.



3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.



4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.



5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.



6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.



7. Cut the lemon in half.



8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.



9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.



10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.



11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you're happy.



12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint

leaves and dig in.



Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all.



Nutritional Information

Root vegetable salad

Made up of beautiful ribbons of shaved veg

0 foodies cooked this
Make eating salad fun for your kids by peeling vegetables into long thin ribbons for amazing texture
Serves 4
20m
Super easy
Method

1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.

2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.

3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.

4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.

5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.

6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.

7. Cut the lemon in half.

8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.

9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.

10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.

11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you're happy.

12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint
leaves and dig in.

Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 217
  • Carbs 13.1g
  • Sugar 7g
  • Fat 15.4g
  • Saturates 2.2g
  • Protein 3.3g
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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