Beetroot, Carrot, Pear & Sour Cream Salad : Dorset Cereals

Eat it projects

beetroot, carrot, pear & sour cream salad

This is a great way to combine two of the nutritious root crops which will be tender and sweet when they are first ready to eat in June/July. Baby beetroot (no bigger than a golf ball) are delicious eaten raw and ‘zinging’ with B vitamins as well. And it’s true that carrots being full of beta-carotene (which the body turns into vitamin A) really do give your eyes a boost!

Ingredients per pair of children

1 tablespoon of toasted sunflower seeds
1 small beetroot
2 small carrots
1 small apple or pear (try to
find UK grown)
2 mint leaves
1 tablespoon of crème fraiche

01In a frying pan, ‘toast’ the sunflower seeds until they are just turning brown, then put to one side to cool.

02Peel and grate (or chop into matchsticks) the vegetables and the apple or pear. The flesh of apples and pears go brown when exposed to the air, lemon juice helps prevent this, so chop the fruit last and use lemon juice if you’re not going to eat the salad immediately.

03Finely chop the mint leaves.

04Combine all these ingredients in a bowl and add the crème fraiche, mix and serve.