Jamie Oliver

Unbelievable root vegetable salad

With homemade grilled chilli and mint dressing

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Unbelievable root vegetable salad

Serves 4
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    326
    16%
  • Fat
    30.4g
    43%
  • Saturates
    4.4g
    22%
  • Protein
    2.5g
    6%
  • Carbs
    11.6g
    4%
  • Sugar
    10.5g
    12%
  • Salt
    1.21g
    20%
  • Fibre
    5g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
Recipe From

Cook with Jamie

Nutrition per serving
  • Calories
    326
    16%
  • Fat
    30.4g
    43%
  • Saturates
    4.4g
    22%
  • Protein
    2.5g
    6%
  • Carbs
    11.6g
    4%
  • Sugar
    10.5g
    12%
  • Salt
    1.21g
    20%
  • Fibre
    5g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 3 fresh beetroots , different colours if possible, peeled
  • 3 carrots , peeled
  • 1 heart celery , with leaves
  • ½ small radicchio , washed and dried
  • 1 bunch radishes , topped and tailed
  • 1 bulb fennel , herby tops reserved
  • 1 grilled chilli dressing
  • sea salt
  • freshly ground black pepper
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Method

Very finely slice or shave the beetroots and carrots, using good knife skills, a mandolin on a fine setting or, most easily, a speed peeler, until you have a pile of thin, wavy, crunchy slices. Place in a big mixing bowl. With a sharp knife, slice the celery heart and leaves, the radicchio, the radishes and the fennel as finely as you can and add to the bowl of root veg slices.

Toss the root vegetables in the grilled chilli dressing, season carefully to taste, and serve sprinkled with the reserved fennel tops.

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