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Caroline Taylor’s Beetroot & Carrot Coleslaw

Segment: Caroline Taylor’s Beetroot & Carrot Coleslaw
Episode: S3E8
Presenter: Caroline Taylor
Air Date: 29th December 2019


  • 8 large beetroot, grated
  • 4 carrots, grated
  • 1 red onion, finely sliced
  • 2 bunches coriander, chopped
  • 1 bunch mint, chopped
  • 1 pkt dill, chopped
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • Salt
  • Pepper
  • Walnuts
  • 80g crumbling feta


  • Spread walnuts evenly on a lined gastro tray.
  • Coat lightly with maple syrup and drizzle with a small amount of olive oil to prevent sticking.
  • Roast for 10-minute intervals, moving nuts around with a spoon to prevent sticking.
  • You are aiming for a dry, crunchy finished product.
  • Mix all grated and chopped ingredients together – this will last in the fridge for up to 4 days, check the taste before serving.
  • Add a handful of spinach to a bowl plate, add 2 tongs worth of beetroot mix.
  • Add half a handful of spinach and then 1 tong worth of beetroot mix.
  • Finish with crumbling feta.
  • Add 2 tbspn of chopped candied walnuts and a swirl of extra virgin olive oil.