• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 20 mins prep
  • 120 mins marinate

Spiced beetroot and carrot salad

Spiced beetroot and carrot salad

This spiced beetroot and carrot salad recipe creates a simple, delicious side dish that's the perfect addition to your next meal. Serve with a side of yoghurt and enjoy


  • juice from 3 oranges
  • 1 thumb ginger (4cm), peeled and thinly sliced
  • 1 cinnamon stick
  • 1 star anise
  • 2 beetroot (approx 225g), peeled and coarsely grated
  • 2 large carrots (approx 200g), peeled and coarsely grated
  • 1/4 telegraph cucumber, seeds removed, cut into small cubes
  • 1/4 cup fresh mint leaves
  • 1 cup natural yoghurt, to serve


  1. Combine orange juice with ginger, cinnamon stick and star anise in a small saucepan. Bring to a simmer and remove from heat. Leave to cool completely.
  2. Place beetroot in a non-reactive bowl and strain over liquid. Toss to combine. Cover and leave to marinate for 2 hours
  3. Just before serving, toss through the cucumber and carrots, garnish with mint leaves and serve with a separate bowl of yoghurt.

This recipe first appeared in Food magazine issue 88.

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