A flavoursome recipe that is not limited to the seasons,  this is a great carrot recipe to be made in advance and left for the flavours to infuse.

We recommend any of the So Sweet carrot range for this excellent salad recipe whether it is Spring Carrots, Organic or the irresistible Chantenay Carrots.

 

This is a great recipe to be made in advance and left for the flavours to infuse.

 

INGREDIENTS:

1.5kg SoSweet spring carrots, peeled but left whole 1-2 cloves garlic, crushed (1/2 tsp) 2 tsp cumin seeds, toasted 2 tsp sesame seeds 1 Tbsp honey 1Tbsp lemon juice ½ cup sultanas ½ cup pine nuts, toasted 2 Tbsp olive oil 1 bunch coriander leaves or flat leafed parsley, chopped

 

METHOD:

• Boil the whole carrots in lightly salted water for 8-10 minutes until just tender (can be steamed if preferred).
• Mix the garlic, cumin and sesame seeds, honey and lemon juice, using a blender is a good option.
• Drain the carrots and slice on the diagonal.
• Tip into a serving bowl or platter.
• Toss with the seed mixture, sultanas, pine nuts, olive oil and chopped herbs.
• Serve at room temperature, serves 6.

 

Snow capped beetroot

Topping: 2tsp gelatine ½ C hot water ¾ C mayonnaise 125g Cream Cheese Dissolve gelatine in hot water. Gradually add mayonnaise to softened cream cheese mixing until well blended and smooth. Stir dissolved gelatine into the mixture. Pour into deep mould or basin. Chill until just set. Base: 300 g sliced or diced beetroot peeled and cooked 4 spring onions chopped 2tsp lemon juice 2tsp white vinegar 1 pkt raspberry jelly Drain beetroot keeping liquid. Arrange beetroot in mould over the cream cheese layer and scatter over shallots. Add lemon juice and vinegar to beetroot juice and make up to 500mls with water. Bring to boil. Add jelly crystals.  Stir to dissolve .Leave until partially set and cool then pour into mould and set. To serve, invert onto serving plate.

Beetroot Salad With bacon & sour cream

Serves 4-6

Roasting beetroot for this satisfying salad may take a while but the oven does all the work.

It can serve as a first or main course, or is also good as a side dish with steak or chicken

300grams soweet beetroot, peeled and cut into thin wedges

6 tablespoons olive oil

salt and freshly ground pepper

3 tablespoons red wine vinegar

3 handfuls rocket leaves

4 rashers rindless bacon diced 4cm

200g sour cream

1/2 cup toasted pumpkin seeds

Preheat the oven to 200 degC. Put the beetroot into an ovenproof dish, add 4 tablespoons of the oil then season with salt and pepper.

Cover and place in the oven for 1 hour or until tender. Remove from the oven. Add the vinegar and mix well.

Place the rocket on a serving platter. Fry the bacon in the remaining oil until just crisp.

Scatter the beetroot over the rocket, reserving the oil and vinegar mix from the beetroot dish.

Put small blobs of sour cream over everything and sprinkle the bacon and toasted pumpkin seeds on top.

Drizzle the oil and vinegar mixture over everything.

This is a delicious variation on the French classic.

Add to the carrots:

1/4 cup grated or finely chopped red onion (optional)

3 tablespoons capers, rinsed and coarsely chopped

For the dressing:

Use 2 tablespoons lemon juice and omit the vinegar

Add 1 teaspoon curry powder and 1/2 teaspoon ground lightly toasted cumin seeds

Substitute 2 to 3 tablespoons buttermilk for 2 to 3 tablespoons of the oil

1. Place the onions in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels. Add to the carrots along with the capers and parsley. Make the dressing as directed, adding to it the curry powder and ground cumin. Toss with the salad.

3 large beetroot 3 tablespoons white wine vinegar 1 teaspoon hot English mustard 1 garlic clove, crushed 1 teaspoon honey Large pinch of sea salt flakes and freshly ground black pepper 1/4 cup canola oil 75g walnut pieces Handful fresh Italian parsley roughly chopped 1 each; large gold and red orange kumara, pealed.

* Cover the beetroot in water and bring to the boil. Turn down the heat and simmer for 45 minutes until the beets are soft right through when pieced with a knife. *Coolthe beets under running cold water. Peal off the skins while the beets are under the running water. Set aside. *Place the vinegar, mustard, garlic, honey, salt and pepper in a large mixing bowl. Keep whisking while the oil is very slowly drizzled into the boel. *Grate the beetroot and add it to the dressing with the walnuts and parsley. Stir to combine. *Grate the kumara over the beetroot mixture. Partially mix in the kumara so that it takes on a ”marbled” look. Spoon the salad into a bowl and serve immediately. Serves 6. Tip. New season red kumara is extra sweet and yummy served grated in salads.

.

3 carrots 3 parsnips 3 orange kumara 3 beetroot 1/4 cup extra virgin olive oil 3 tablespoons Lee Kum Kee Lemongrass Marinade 1/4 cup honey 2 tablespoons fennel seeds *Perheat the oven to 180C and line a baking tray with baking paper. *Peel the carrots, pasnips and kumara and slice on an angle to make thick ovals. Cut the beetroot in half lenthways then slice into wedges. Place vegetables on the baking tray. *Heat the olive oil, lemongrass marinade and honey in a small pot, stirring until combined. Pour over the vegetables, add the fennel seeds and toss together. *Roast for 20-30 minutes, turning occasionally, until the vegetables are tender and starting to caramelise. Serve as a main course. Serves 4 Tip Roast the beetroots seperately if you wish to avoid discolouring the other vegetables.

500g baby beetroots, washed and trimmed 700g crown pumpkin, seeds removed, pealed and cut into wedges 3 tablespoons olive oil Sea salt 100g baby spinach leaves Dressing 1/2 cup olive oil 1 tablespoon each: Freshly squeezed orange, balsamic vinegar, wholegrain mustard, liquid honey. *Preheat the oven to 190C. Wrap 3-4 of the beetroot together in a tinfoil parcel and repeat until al the beetroot are parcelled. Place the parcels to one side in a baking dish. *Place the pumpkin, garlic, red  onion and olive oil in a plastic bag. Season with sea salt and shake the bag to coat the veges in oil. Remove the veges from the bag and place them in a single layer in the baking dish. *Bake the vegetables for about 40 minutes (turning them once or twice) until the beetroot is cooked. *Allow the vegetables to cool. Remove the skin from the beetroot and cut any larger beets in half. *Place the spinach leaves onto a platter and decoratively top with the roasted vegetables. *Combine the dressing ingredients and drizzle over the salad. Serves 4. Diabetes friendly.

There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.

1/2kg carrots, peeled and thinly sliced

3 to 4 tablespoons extra virgin olive oil (to taste)

2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon salt

Salt to taste

1/2 teaspoon freshly ground pepper

1 teaspoon cumin seeds, lightly toasted and ground

2 to 3 tablespoons fresh lemon juice (to taste)

1/4 cup chopped flat-leaf parsley

For garnish:

Black olives

2 hard boiled eggs, cut in wedges (optional)

1. Place the carrots in a steamer above 2.5cm of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.

2. Heat 2 tablespoons of the olive oil in a large, heavy pan and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned.

Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature. Yield: Serves 4

Advance preparation: You can make this several hours before serving. The dish, without the lemon juice and parsley, will keep for a couple of days in the refrigerator. Reheat gently on top of the stove and add the lemon juice and parsley.

The classic French salad is made with a salad oil rather than stronger-tasting olive oil. I’m giving you the choice here, as extra-virgin olive oil has health benefits that canola oil may not. Still, choose a mild tasting olive oil rather than a strong green one.

French Grated Carrot Salad

1 tablespoon freshly squeezed lemon juice

1 tablespoon sherry vinegar or white wine vinegar

Salt and freshly ground pepper to taste

1 teaspoon Dijon mustard

6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

1/2kg carrots, peeled and grated

1/4 cup finely chopped flat-leaf parsley

1. Whisk together the lemon juice, vinegar, salt and pepper, mustard, and oil (or oil and yogurt and buttermilk). Toss with the carrots and parsley in a large bowl. Taste and adjust salt. Refrigerate if not eating right away (I recommend making this 30 minutes to an hour ahead, then tossing again).