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! šŸŒˆ

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. šŸ™Œ


  1. 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 
  2. Combine the yogurt, lemon juice, garlic, mustard, olive oil, salt and pepper in a blender until smooth.Ā 
  3. Toss the salad before serving and drizzle the dressing over the top.Ā 
  4. Sprinkle with dried cranberries.Ā 

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