Beetroot & Carrot Slaw

Beetroot & Carrot Slaw

Beetroot & Carrot Slaw

INGREDIENTS

  • 250g cooked beetroot
  • 1 large carrot
  • ½ small red cabbage
  • 1 red onion
  • 1 red chilli, finely chopped
  • 1 bunch of flatleaf parsley, chopped
  • 200ml tub of Greek yogurt
  • Squeeze of lemon juice
  • 1 garlic clove, crushed
  • salt and pepper
  • 1 tsp toasted sunflower seeds

METHOD

  1. Grate the beetroot and carrot, finely shred the cabbage and slice the red onion thinly into a large bowl.
  2. Mix well together, add the red chilli and most of the flatleaf parsley.
  3. Combine the yogurt in a bowl with lemon juice and garlic, season with salt and pepper.
  4. Pour the dressing over the beetroot, carrot and cabbage, mix well and serve scattered with sunflower seeds and the rest of the parsley.

RESPONSIBLY SOURCED

Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.

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