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20 mins
4 - 6
All Year
Add a pop of colour to your plate with our Rainbow Carrot Beet Salad with Cranberries and Yogurt Dressing! 🌈
Great for enjoying with your favourite roasted protein or even on its own, this sweet and crunchy side dish will complement everything in this year’s Christmas spread. 🙌
Ingredients
Method
- Remove the inner ribs from the kale and cut into fine lengths. Finely shred the beetroots, carrot and cabbage using a mandolin with a julienne attachment. Season lightly with salt and pepper.Â
- Combine the yogurt, lemon juice, garlic, mustard, olive oil, salt and pepper in a blender until smooth.Â
- Toss the salad before serving and drizzle the dressing over the top.Â
- Sprinkle with dried cranberries.Â