Beetroot And Cabbage Winter Salad Recipe

(17 ratings)

Layered Salad
Total Time40 mins


  • 300g fresh beetroot, peeled and coarsely grated
  • ½ red and ½ white cabbage (about 500g each), shredded
  • 400g carrots, peeled and grated

For the dressing:

  • zest and juice of 2 lemons
  • 4 garlic cloves, crushed
  • 500g natural yogurt
  • 7tbsp chopped fat-leaf parsley
  • 4tbsp tahini paste
  • 10 spring onions, finely chopped
  • smoked paprika, to serve


  1. Layer up the vegetables in your dish.

  2. Mix together the dressing ingredients with plenty of seasoning, reserving a few spring onions.

  3. Top the vegetables with the dressing then scatter over the spring onions and a sprinkling of smoked paprika.

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.