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! š
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. š
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.Ā
- Combine the yogurt, lemon juice, garlic, mustard, olive oil, salt and pepper in a blender until smooth.Ā
- Toss the salad before serving and drizzle the dressing over the top.Ā
- Sprinkle with dried cranberries.Ā