Carrot, Beetroot, Fennel and Quinoa Salad with Miso
Check out this Carrot, Beetroot, Fennel and Quinoa Salad with Miso recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.
Cooking tools:
- Kitchen scale
- Blender
- Fine-mesh sieve
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Baking sheet
- Serving platter
- Stove
- Refrigerator
Ingredients
- 1x bunch baby orange carrots
- 1x bunch baby purple carrots
- 1x bunch baby candy beetroot
- 1x bunch baby regular beetroot
- 2x heads fresh fennel
- ¼ head savoy cabbage
- 1 tbsp fresh chopped flat leaf parsley
- 1 tbsp fresh chopped mint
- 150g quinoa
- 60g Tideford Organics Fresh Red Miso (or similar)
- 500ml sparkling water
- 100ml olive oil
- 15ml red wine vinegar
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