Segment: Caroline Taylor’s Beetroot & Carrot Coleslaw
Episode: S3E8
Presenter: Caroline Taylor
Air Date: 29th December 2019

Ingredients

• 8 large beetroot, grated
• 4 carrots, grated
• 1 red onion, finely sliced
• 2 bunches coriander, chopped
• 1 bunch mint, chopped
• 1 pkt dill, chopped
• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• Salt
• Pepper
• Walnuts
• 80g crumbling feta

Recipe

• Spread walnuts evenly on a lined gastro tray.
• Coat lightly with maple syrup and drizzle with a small amount of olive oil to prevent sticking.
• Roast for 10-minute intervals, moving nuts around with a spoon to prevent sticking.
• You are aiming for a dry, crunchy finished product.
• Mix all grated and chopped ingredients together – this will last in the fridge for up to 4 days, check the taste before serving.
• Add a handful of spinach to a bowl plate, add 2 tongs worth of beetroot mix.
• Add half a handful of spinach and then 1 tong worth of beetroot mix.
• Finish with crumbling feta.
• Add 2 tbspn of chopped candied walnuts and a swirl of extra virgin olive oil.