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Beetroot, carrot and apple salad with yoghurt dressing



  • 1.

    Marinate the courgette ribbons in a bowl with the chilli, lemon juice and a little olive oil.  Leave for 6 minutes.

  • 2.

    Blanch the carrot ribbons and peas in boiling water for 1 minute.  Remove and refresh in iced water.

  • 3.

    To make the dressing, combine the tarragon, garlic, lime juice, yoghurt and honey.  Mix some with the beetroot so that it is coated in the dressing.

  • 4.

    Serve the beetroot on top of the carrots and peas and some sliced apple.  Drizzle over a little more of the dressing.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Beetroot, carrot and apple salad with yoghurt dressing.


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