Eat the rainbow (Photo: Emma Boyd)

Recipe: Zingy beetroot and carrot salad

When you crave fresh, bright flavours but summer veges seem far away, throw together this simple salad.

Growing up we often ate this salad, or one very similar to it. My mum is a fantastic cook and this dish is one she still makes to this day – though I must confess her version is made with lemon juice, not orange juice, and is equally as delicious. I love how quick and easy it is to make and how it delivers a serious hit of rainbow-coloured veges to your plate. Perfect in the depths of winter when all those summer vegetables seem so far away.


Serves 6 as a side

  • 350g beetroot
  • 350g carrots
  • 1 cup parsley, chopped
  • ½ cup sunflower seeds, toasted
  • ¼ cup orange juice
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1 small clove garlic, minced

Peel and coarsely grate the beetroot and carrot and put into a serving bowl along with the parsley and the sunflower seeds. Put the orange juice, vinegar, oil and garlic into a small jar, season with sea salt and freshly ground black pepper and shake well. Pour over the beetroot and carrot salad and mix well to combine before serving.  

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