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
  • Cook
  • Difficulty
    Easy
Ingredients
  • 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
Instructions
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.

Get easy healthy food in your life every week. Join the hundreds of happy people on our eatnaturally plans.

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
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. If you continue to use this site we will assume that you accept our use of cookies. Read our Cookie Policy.