Carrot and beetroot salad with orange harissa dressing

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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A bright vegetarian salad full of anti-oxidants and fibre - it's the perfect side dish for any summer meal.

Serves: 6 (as a side)

Time to make: 20 mins

Ingredients

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2 tablespoons olive oil
1 ½ tablespoons lemon juice
1 ½ tablespoons orange juice
1 ½ teaspoons gluten-free harissa paste, to taste
¼ teaspoon gluten-free paprika
1 bunch baby carrots or 2 large carrots, peeled into thin ribbons (see tips)
4 small cooked baby beetrootbeetsXs (we used LeaderBrand), sliced into thin rounds
2 radishes, sliced into thin rounds
1 tablespoon zest of orange
¼ cup fresh mint
¼ cup roughly torn fresh flat-leaf parsley

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Instructions

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1 In a small bowl, whisk oil, juices, harissa and paprika.

2 On a serving platter, arrange carrot, beetroot and radish. Drizzle over dressing, then scatter with orange zest, mint and parsley. Serve.

Variations

Make it vegan: Check harissa paste is vegan.

Make it low FODMAP: Use canned beetroot (it’s lower in FODMAPs), and use a garlic-free harissa paste.

Add some orange segments to this salad, if you like.

HFG tip

Cut carrots using a mandolin or peeler.

Nutrition Info (per serve)

Calories 84 cal

Kilojoules 350 kJ

Protein 1 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 7 g

Dietary fibre 3 g

Sodium 50 mg

Calcium 40 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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