Carrot and beetroot salad 

These roots make a great salad, all sweetness and light with the strong colours and sweet flavour 



  • 1 teaspoon black mustard seeds
  • ½ lemon, juice only
  • 4 tablespoons yoghurt
  • 1 garlic clove, peeled, finely chopped and crushed with a little salt
  • 4 medium-sized carrots
  • 2 small beetroot
  • 1 tablespoon pine nuts
  • Olive oil
  • 4 bunches watercress
  • 1 tablespoon picked tarragon leaves 


  1. Combine the mustard seeds and lemon juice and set aside. Combine the yoghurt and garlic and set aside. Peel and grate the carrots and beetroot separately. Toast the pine nuts in a dry frying pan until just coloured.

  2. Toss the mustard seeds through the grated carrot, season with salt and pepper and stir in two tablespoons of olive oil. Season the beetroot with salt and pepper and stir in two tablespoons of olive oil. Divide the carrot, beetroot and watercress onto four plates, keeping each separate. Scatter over the pine nuts and tarragon and drizzle over the yoghurt.


Squeeze both roots when you buy, there should be firmness throughout.

Seasonal Recipes: September

As autumn draws in, Hugo Arnold raids his pantry for seasonal delights and finds a wealth of comforting choices

Recipes in this series:

Hugo Arnold

Hugo Arnold