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. 🙌

Method

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

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