Hixon Allotments Association

Beetroot Carrot & Apple Salad
Serves 2


180g beetroot, boiled & sliced
120g pea s
2 apples
4 tbsp Greek yoghurt
2 tbsp tarragon, chopped
2 cloves garlic, peeled & chopped
juice of a lime
120g Courgette, sliced into ribbons
1 small red chilli, seeded & chopped
3 carrots, cut into ribbons
juice of 1 lemon
1-2 tbsp honey


1.                  Marinate the Courgette ribbons with the chilli, lemon juice & a little olive oil.  Leave for 5-6 minutes

2.                  Blanch the carrot ribbons & peas for 1 minute.  Refresh in iced water.

3.                  To make the dressing, combine the tarragon, garlic, rest o f the lime juice, yoghurt & honey.  Mix some with the beetroot to coat.

Serve the beetroot on top of the carrots & peas & some sliced apple.  Drizzle over a little more dressing.