In the kitchen – Fruity Root Slaw


Hello readers, can you believe it, September has arrived!!  My favourite month and time of the year.  I love the transition between the seasons, especially the exciting abundance of fruit and vegetables.  So with Autumn on the horizon, I’m now ready for a change in my diet,  think deep, earthy, and scrumptious fruits of the forest!

So if you’ve over indulged and are in need of something light, fresh and ever so nutritious, then this Fruity Root Slaw is just what your body is craving!
As a vegetarian, salads are a huge part of my diet and I love experimenting with various flavours and texture combinations.  Mostly I just look in the fridge and larder to see what is lurking in the back and plan a dish around what I’ve discovered.  In this instance I had some beetroot and a pomegranate to use and fancied a cleansing salad, especially after a weekend of too much of the sweet variety than I would normally consume!!

I absolutely adore beetroot, its earthy but sweet flavour and what beautiful deep purplish colour!  You can almost feel it doing you good!!  As it is a favourite I always have some fresh beetroot around  and enjoy it in many forms, from salads, soups, hummus to delicious homemade cakes.  I think I will need to do a post specifically dedicated to beetroot in all its glory!!


With this salad recipe (or should I say grating and assembling of ingredients) it consists of a minimal amount of ingredients; beetroot, carrot, apple, pomegranate, dressed with freshly squeezed lemon juice, a good drizzle of extra virgin olive oil and with the addition of crushed pink peppercorns.
These little deep pink berries are a favourite of mine.  They add sweetness, with a touch of heat and their beautiful colour, not only to savoury but sweet things alike.  I think they work perfectly sprinkled over this fruity root slaw.  The only problem they’re in disguise against the beetroot!

Fruity Root Slaw

2 medium beetroot
3 medium carrots
1 apple
½ pomegranate
a handful of basil leaves
½ lemon, juice
a few crushed pink peppercorns, optional
a good drizzle of extra virgin olive oil


Halve the pomegranate, removing the seeds.
Peel, core and coarsely grate the apple, adding it to the bowl with the lemon juice.
Peel and coarsely grate the carrot and beetroot and gently combine everything adding the pomegranate seeds.
Lightly season, drizzle with the extra virgin olive oil, garnish with the basil leaves and enjoy!
The salad keeps well in the fridge for a few days, if it lasts.


If you love to make salads and looking for something healthy but delicious, you will enjoy eating this fruity root slaw.  It’s perfect for lunch with a wedge of sourdough, rye bread or even crisp bread.  So get grating and mixing and in no time you will have a yummy colourful salad!  If you regularly make salads what are your favourites?  Are you adventurous and try new recipes or do you tend to make the same old favourites!

Mairead x



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