Sweet And Sour Spiralised Beetroot, Carrot And Zucchini Salad

Give your vegetables a multihued makeover with some Chenot culinary flair. Pink beetroot, orange carrots and green and yellow zucchini come together in one sublime dish to add a rainbow of colour to your regular lunch or dinner plate. We dial up the flavour profile with a bold Asian twist and a healthy take on classic sweet and sour notes. A great vegetarian salad option or moreish side dish to accompany a healthy protein choice.

Ingredients:

Spiralised vegetables

• 100 g green zucchini
• 100 g yellow zucchini
• 40 g beetroot
• 80 g carrots

Sweet and sour marinade

• 75 g rice vinegar
• 60 g cold water
• 1 tbs soy sauce or tamari
• 5 g agave syrup

Preparation:

• Wash the vegetables
• Chop the vegetables using a spiraliser on the middle blade setting
• For the marinade, combine all the ingredients in a small pan and cook on low heat until the agave syrup melts
• Set aside to cool
• Toss the raw spiralised beetroot, carrot and zucchini with the cooled marinade just before serving to maintain the crispness of the vegetables