Honey mustard carrot and beetroot slaw with poppy seeds

A vibrant side dish which goes well with baked potato or cold meats.

All the punchy goodness of raw beetroot and carrot with a zingy but slightly sweet dressing and a bit more crunchy texture from the poppy seeds – not to mention their minerals. I didn’t used to like beetroot, mainly cos of that flabby stuff you get in jars, pickled. This is different, a whole new beetroot level of deliciousness.
Serves: 4 • Prep: 5-10 mins • Easy 
  • 2 large carrots, peeled and julienned – use a julienne peeler.
  • 3 uncooked beetroot, peeled and julienned – I suggest protecting the hand that’s holding the beetroot if you don’t want julienned hand in your salad :-)
  • 2-3 spring onions cut into very thin strips
  • 1 tablespoon of poppy seeds
For the dressing
  • 150ml olive oil
  • 1 teaspoon of dijon mustard
  • 3 teaspoons of mild clear honey such as acacia
  • 4 tablespoons of white balsamic vinegar
  • pinch of sea salt
Combine the dressing ingredients and either shake in a lidded jam jar or whisk together.

Mix the dressing, vegetables and poppy seeds.

Keeps well in the fridge for 2-3 days, in fact it kinda improves!

Feel free to adjust the oil and vinegar ratio in the dressing or even add some orange or lemon juice. I’m a bit random with dressings I just chuck stuff in, taste and adjust!
Nutrition info
Vitamins: A, B1, B2, B3, B6, C, D, E folate, K. Minerals: Iron, calcium, phosphorus, copper, potassium, manganese, magnesium.

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The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
Tom Robbins
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