Daily Cooks Challenge - recipes
Beetroot, carrot & apple salad with yoghurt dressing
A fresh, tangy summer salad
RECIPE DETAILS
- Servings:1
- Prep time:5min
- Cook time:5min
- Dish type:Salads
- Difficulty:Quick & Easy
- Cuisine:Salad
- Dietary Restrictions:
- Vegetarian
- Chef:Jun Tanaka
- Programme:
- Daily Cooks Challenge
Ingredients
85gms Beetroot, boiled and sliced thinly
60gms Peas
Honey
1 x Apple, finely sliced
Vinegar
2 Tablespoons Greek Yoghurt
1 Tablespoon Tarragon, chopped
1 clove Garlic, peeled & chopped
juice of 1 Lime
60gms Courgette cut into ribbons
½ Red Chilli, seeded & chopped
2 x Carrots, cut into ribbons
juice of ½ lemon
1tbsp honey
60gms Peas
Honey
1 x Apple, finely sliced
Vinegar
2 Tablespoons Greek Yoghurt
1 Tablespoon Tarragon, chopped
1 clove Garlic, peeled & chopped
juice of 1 Lime
60gms Courgette cut into ribbons
½ Red Chilli, seeded & chopped
2 x Carrots, cut into ribbons
juice of ½ lemon
1tbsp honey
Preparation
1. Marinate the courgette ribbons in a bowl with the chilli, lemon juice and a little olive oil. Leave for 6 minutes.2. Blanch the carrot ribbons and peas in boiling water for 1 minute. Remove and refresh in iced water.
3. To make the dressing, combine the tarragon, garlic, the rest of the lime juice, yoghurt and honey. Mix some with the beetroot so that it is coated in the dressing.
4. Serve the beetroot on top of the carrots and peas and some sliced apple. Drizzle over a little more of the dressing.