Unbelievable root vegetable salad
This salad is a favourite of my good mate Pete Begg. He was inspired to make it when he lived in Italy, where each stall at the local market would offer its own seasonal salad mix. Come spring and summer, a beautiful veggie salad can be made with baby asparagus, broad beans or small, sweet courgettes (which you can treat just like cucumbers: slice them thinly or cut them into long strips with a speed peeler). All these vibrant flavours need a powerful dressing to bring them together, so Pete decided to flavour his with chilli and mint as they are very good friends – brilliant!
Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 fresh beetroots, different colours if possible, peeled
- 3 carrots, peeled
- 1 heart celery, with leaves
- ½ small radicchio, washed and dried
- 1 bunch radishes, topped and tailed
- 1 bulb fennel, herby tops reserved
- 1 grilled chilli dressing
- sea salt
- freshly ground black pepper