Riverford Wicked Leeks
Carrot salad with beetroot and sesame recipe image

Print Carrot salad with beetroot and sesame

Not only is this bright-tasting and nutritious, if you get the proportions of carrot and beetroot right you'll get an amazing fluorescent pink – irresistible even to people who think they don't like beets. Serve as a vegetarian accompaniment to Middle Eastern or Asian dishes, or stuff in a pitta with bit of grilled chicken.


  • 4 carrots, coarsely grated
  • 3 beetroot, peeled & coarsely grated
  • Zest & juice of 2 oranges
  • 2 tbsp sesame seeds, lightly toasted in a dry frying pan
  • 2 tsp honey
  • 1 small garlic clove, crushed to a paste with a little salt
  • 1 tbsp olive oil
  • 1 tbsp coriander, chopped (optional)
  • Salt & pepper


  1. Mix the grated carrot and beetroot together in a large bowl. Add all the remaining ingredients and mix well. Check the seasoning, adding more salt, pepper, honey or orange juice as required.
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