Name: Spiced beetroot and carrot salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: juice from 3 oranges; 1 thumb ginger (4cm), peeled and thinly sliced; 1 cinnamon stick; 1 star anise; 2 beetroot (approx 225g), peeled and coarsely grated; 2 large carrots (approx 200g), peeled and coarsely grated; 1/4 telegraph cucumber, seeds removed, cut into small cubes; 1/4 cup fresh mint leaves; 1 cup natural yoghurt, to serve

Spiced beetroot and carrot salad

This spiced beetroot and carrot salad recipe creates a simple, delicious side dish that's the perfect addition to your next meal. Serve with a side of yoghurt and enjoy

Serves 4

Prep

20M

Marinate

This recipe first appeared in Food magazine issue 88.

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Ingredients

juice from 3 oranges

1 thumb ginger (4cm), peeled and thinly sliced

1 cinnamon stick

1 star anise

2 beetroot (approx 225g), peeled and coarsely grated

2 large carrots (approx 200g), peeled and coarsely grated

1/4 telegraph cucumber, seeds removed, cut into small cubes

1/4 cup fresh mint leaves

1 cup natural yoghurt, to serve

Method

1.Combine orange juice with ginger, cinnamon stick and star anise in a small saucepan. Bring to a simmer and remove from heat. Leave to cool completely.

2.Place beetroot in a non-reactive bowl and strain over liquid. Toss to combine. Cover and leave to marinate for 2 hours

3.Just before serving, toss through the cucumber and carrots, garnish with mint leaves and serve with a separate bowl of yoghurt.