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Curtis Stone’s Beetroot salad

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • 2 serves veg or fruit
  • Vegan

Tossed with juicy sultanas and fresh herbs, Curtis’ beetroot salad is as vibrant as it is tasty. It makes an easy and impressive side for a dinner party.

  • Serves4, as a side
  • Cook time5 minutes
  • Prep time15 minutes, + cooling time
Beetroot salad

Ingredients

  • 1/2 cup (80g) sultanas
  • 1/3 cup (80ml) red wine vinegar or sherry vinegar
  • 1 tbs finely chopped shallot
  • 2 tbs extra virgin olive oil
  • 2 large (about 500g) beetroots, peeled, cut into matchsticks
  • 1 large carrot, cut into matchsticks
  • 1 tbs chopped mint
  • 1 tbs chopped flat-leaf parsley

Nutritional information

Per serve: Energy: 885kJ/212 Cals (10%), Protein: 3g (6%), Fat: 9g (13%), Sat Fat: 1g (4%), Sodium: 168mg (8%), Carb: 26g (8%), Sugar: 25g (28%), Dietary Fibre: 7g (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place sultanas in a small heatproof bowl. In a small saucepan over medium-high heat, add the vinegar and bring to the boil. Pour hot vinegar over sultanas and set aside to cool to room temperature. Using a slotted spoon, transfer the sultanas to a large bowl.

  2. Step 2

    Add the shallot to the remaining vinegar in the bowl. Add the oil to the vinegar mixture in a thin, steady stream, whisking until emulsified.

  3. Step 3

    Add the beetroot to the sultanas in the bowl. Pour the dressing over the beetroot mixture and toss to combine. Season. Add the carrot, mint and parsley and fold to combine. Transfer to a serving bowl to serve.

Recipe tip

Serve with mint and flat-leaf parsley leaves

COOK. STORE. SAVE.
Smart swap: Don’t have any red wine vinegar or sherry vinegar handy? Balsamic or apple cider vinegar will work just as well for this salad dressing, if you have either in the pantry.