Vegan carrot and beetroot salad with golden turmeric dressing
Head chef for the Sydney Swans Courtney Roulston shares her recipe for a delicious ~and~ nutritious carrot and beetroot salad. Warning: the dressing is addictive.
If there’s anyone that knows the importance of fuelling your body through balanced nutrition, it’s Courtney Roulston.
As head chef of the Sydney Swans, Roulston believes that “whilst meals for the team need to be healthy, they also need to be enjoyable”. Lucky for us, the host of Food to Fork has partnered with Nike to share some of her favourite pick-me-up recipes inspired for meals she has made for the team.
With baby carrots rich in potassium, kale bursting with antioxidants and Vitamin C, plus tahini, turmeric and medjool dates providing flavour bound to take you to Flavour Town… this salad is perfect for vegans and Meat-free Monday-ers alike (- not to mention professional athletes!).
Like what you see? Sign up to our bodyandsoul.com.au newsletter for more stories like this.
Carrot and beetroot salad with golden turmeric dressing
Serves: 4 as a side
Prep Time: 15 minutes
Cooking time: 15 minutes
500g baby carrots, sliced in quarters lengthways
2 tbsp extra virgin olive oil
1 tsp ground cumin
Sea salt to taste
1 bunch curly kale, washed, leaves stripped, roughly chopped
2 cups purple cabbage, finely shredded
2 fresh raw beetroot, washed, shredded
4 red radish, sliced into thin rings
¼ cup roast almonds, roughly chopped
Golden turmeric dressing:
3 soft Medjool dates, pitted, soaked in boiling water for 10 minutes
½ cup tahini paste
⅓ cup apple cider vinegar
½ tsp ground turmeric
3-4 tbsp water
1. Heat an oven to 180°C. Toss the carrots in oil, sea salt and ground cumin. Place the carrots onto a lined oven tray along with a dash of water. Bake for 25 minutes, or until tender and cooked through.
2. Place all the golden turmeric dressing ingredients into the jug of a stick blender, season and blitz until smooth and bright yellow, adding a little extra water if the mixture needs loosening.
3. Place the kale into a large bowl and using clean hands massage in the salt and a little oil to soften the leaves. Toss through the red cabbage and place the mixture onto the base of a serving platter.
4. Once the carrots are cooked, place the carrots on top of the kale mixture along with the raw beetroot and radishes. Drizzle over the golden turmeric dressing and scatter with almonds.