Summer salad of roast carrots, beets and redcurrants - River Cottage

Name: Summer salad of roast carrots, beets and redcurrants - River Cottage
Ingredients: 5 small new season carrots; 5 new season summer beets; 2 tbsp extra virgin rapeseed oil; 1 tsp nigella seeds; 2 spring onions, trimmed and sliced; 1 small bunch dill or fennel tops picked; 70 g redcurrants (blackcurrants or orange segments are good alternatives); Candy beetroot peeled and thinly sliced (optional, to give the salad an additional vibrant colour kick)

rivercottage.net

A jewel coloured summer salad, featuring all the kitchen garden favourites by River Cottage Executive Head Chef, Gelf Alderson

View full recipe on rivercottage.net

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Ingredients

5 small new season carrots
5 new season summer beets
2 tbsp extra virgin rapeseed oil
1 tsp nigella seeds
2 spring onions, trimmed and sliced
1 small bunch dill or fennel tops picked
70 g redcurrants (blackcurrants or orange segments are good alternatives)
Candy beetroot peeled and thinly sliced (optional, to give the salad an additional vibrant colour kick)