Pickled Cucumber & Carrot Salad on Shredded Beetroot

I found this side salad the perfect accompaniment to some smoked mackerel, and a nice light starter if you’re doing a dinner party.

Preparation Time:  20 Minutes                                                                                                                Serves:  2


  • 1 Carrot
  • 1/2 Cucumber
  • 1 Onion, sliced
  • 30ml Rice Vinegar
  • 25g Castor Sugar
  • 1″ Cube Ginger, grated
  • Sea Salt

For the Beetroot:

  • 1 Beetroot, shredded
  • 2 tbsp Olive Oil
  • Sea Salt & Black Pepper


1. Peel the carrot. Using the peeler, peel thin strips of the carrot, constantly turning it as you peel until you are unable to peel any more. Do the same with the cucumber, stopping when you get to the seeds. Place it all in a bowl with the sliced onion.

2. Mix the vinegar, sugar & ginger together. Pour over the veg, add the salt, mix well and refrigerate for 1 hour before serving.

3. Thinly slice the beetroot, thinly slicing again for thin strips. Combine with the oil & seasoning.

4. Using a large pastry cutter as a mould, put a layer of the beetroot in as the base, and lightly press the carrot and cucumber mixture on top. Carefully remove the mould.

Bonus Bits

– Perhaps one of the most beneficial qualities of rice vinegar is its composition of essential amino acids. Vinegar that is made from brown rice has 20 amino acids that help to aid the body in achieving optimum health. These amino acids are essential for fighting free radicals and maintaining a healthy immune system.  Read more at: Livestrong

– Beetroot is one of nature’s richest super foods. Beetroot is high in iron (which the body often struggles to absorb efficiently) and vitamin C (which aids the absorption of the iron!). It has also been linked with increased stamina, improved blood flow, and lower blood pressure. Read more at: The Raw Food Journey


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