- 4 large Carrots
- 1 medium Beetroot
- 1 medium Pickled Beetroot
- 1 Lemon (juiced)
- 1 small Shallot (minced)
- 1 Tbsp. Red Wine Vinegar
- 1 Tbsp. Malt Vinegar/ACV
- 3 Tbsp. Olive Oil
- Sea Salt
- Ajo & Periel Seasoning
- *Optional* Currants, Sultanas, Golden Raisins
- *Optional* Fresh Herbs: Parsley, Dill, Mint
1, Wash and peel the carrots and beetroot.
2, In a large mixing bowl, combine lemon juice, minced shallot, vinegars, olive oil, salt, garlic & parsley seasoning. Whisk to emulsify together.
3, Using the spiralizer, cut and spiral the carrots, beetroot, and pickled beetroot, and combine with the liquid mixture in the large mixing bowl.
4, Gently toss the vegetables and vinegar mixture to combine thoroughly.
5, This mixture tastes most flavorful when left to marinate for a couple of hours.
Alternatively, you may also grate the carrots and beets if you do not have a spiralizer or prefer a softer texture to your salad. You may also add dried fruits and/or fresh herbs to your vegetable salad based on your personal preference and ingredients on hand.
7, Once the salad has marinated, taste to adjust flavors, and serve chilled.
Recipe by Kaitlyn McKissick