Mary Berry’s Carrot And Beetroot Slaw Recipe [GUIDE]

Mary Berry’s Carrot and Beetroot Slaw is a vibrant, colorful salad that combines the earthy sweetness of raw beetroot with the natural crunch of carrots. Known for her classic British cooking, Mary Berry has a knack for making fresh, simple dishes with a modern twist, and this slaw is no exception. The dish features finely grated carrots and beetroot, tossed together with a tangy dressing made of mayonnaise, lemon juice, and a hint of mustard. The result is a refreshing, slightly sweet, and tangy slaw that can be served as a side dish, topping for sandwiches, or as a refreshing addition to any meal.

Unlike the heavy, often creamy coleslaws that are common at barbecues or gatherings, Mary Berry’s version is light and clean, allowing the natural flavors of the vegetables to shine through. The vibrant colors of the orange carrots and deep purple beetroot make this slaw not only a treat for the taste buds but also a feast for the eyes. This dish is a fantastic way to incorporate more root vegetables into your diet in a delicious, easy-to-make way.

Mary Berry’s Carrot And Beetroot Slaw Recipe

Ingredients Needed

The ingredients for Mary Berry’s Carrot and Beetroot Slaw are simple yet full of flavor. Here’s everything you’ll need to prepare the slaw:

1. Carrots (4 medium-sized) – Carrots provide a crunchy texture and natural sweetness, which balances the earthy flavor of the beetroot. They are also rich in vitamin A and other nutrients.
2. Beetroot (2 medium-sized) – Beetroot has a deep, earthy taste and a vibrant color that gives the slaw its signature purple-red hue. Beetroot is also packed with fiber, folate, and antioxidants, making this dish not just tasty, but also nutritious.
3. Mayonnaise (3 tablespoons) – A creamy binder for the slaw, mayonnaise adds a rich texture and a mild, tangy flavor that complements the natural sweetness of the vegetables.
4. Lemon Juice (1 tablespoon) – Fresh lemon juice brightens up the flavors, adding a zing of acidity to balance the creaminess of the mayonnaise.
5. Dijon Mustard (1 teaspoon) – Dijon mustard gives the slaw a slight tangy kick, with a mild spiciness that elevates the flavor profile. It helps cut through the sweetness of the carrots and beetroot.
6. Salt and Pepper (to taste) – Simple seasonings that help enhance the natural flavors of the slaw. Adjust these to your personal preference.
7. Fresh Parsley (optional, for garnish) – Chopped parsley can be sprinkled over the slaw to add a pop of green color and a touch of freshness.
8. Cider Vinegar (optional, 1 teaspoon) – Some variations of the recipe may include cider vinegar for an added tang. This is optional, but it gives a bit more depth to the flavor.

Equipment Needed

The equipment needed for this recipe is minimal but ensures the slaw comes together quickly and easily. Here’s a list of what you’ll need:

1. Grater or Food Processor – To grate the carrots and beetroot finely, a box grater works well, but a food processor with a grating attachment is even faster and produces more uniform shreds.
2. Large Mixing Bowl – For tossing the grated vegetables together with the dressing, a large bowl gives you enough space to mix everything without making a mess.
3. Measuring Spoons – To measure out the mayonnaise, mustard, lemon juice, and any additional seasonings accurately.
4. Sharp Knife – If you prefer to cut the beetroot into smaller pieces before grating or want to slice the vegetables for a different presentation, a sharp knife will come in handy.
5. Serving Dish – A large serving bowl or platter to display the finished slaw.
6. Small Whisk or Fork – To mix the dressing ingredients together before adding them to the vegetables.

Instructions To Make Mary Berry’s Carrot And Beetroot Slaw

Making Mary Berry’s Carrot and Beetroot Slaw is quick and straightforward. Here’s a step-by-step guide to prepare this delicious dish:

1. Prepare The Vegetables

   • Start by peeling the carrots and beetroot. This removes any dirt or rough skin. Beetroot can stain, so you may want to wear gloves during this process.
   • Grate the carrots and beetroot using a coarse grater or a food processor. Be sure to grate them finely to ensure they combine well with the dressing and have that classic slaw texture.

2. Make The Dressing

   • In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. If you’re using cider vinegar, add it now.
   • Season the dressing with a pinch of salt and pepper to taste. The mustard adds a little zing, while the lemon juice balances the richness of the mayonnaise.

3. Combine The Ingredients

   • Place the grated carrots and beetroot into a large mixing bowl.
   • Pour the dressing over the vegetables and toss everything together thoroughly. The dressing should coat the vegetables evenly, creating a creamy slaw without being overly heavy.

4. Taste And Adjust

   • Taste the slaw and adjust the seasoning if necessary. If you like a bit more tang, add a squeeze of lemon juice or a dash of vinegar. For extra creaminess, add a little more mayonnaise.

5. Garnish And Serve

   • Transfer the slaw to a serving dish and sprinkle with freshly chopped parsley if desired. Serve immediately, or cover and refrigerate for up to a few hours before serving to allow the flavors to meld.

Tips And Tricks

1. Grating Tips: If you’re grating the beetroot by hand, be careful, as beetroot juice can stain your hands, clothes, and countertops. You might want to wear gloves, or use a food processor with a grating attachment to save time and effort.
2. Make It Ahead: This slaw can be made ahead of time! If you’re preparing it for a gathering or meal prep, it will keep well in the fridge for 1-2 days. The flavors will intensify, making it even tastier the next day.
3. Customize the Dressing: If you prefer a lighter version of the dressing, you can substitute some of the mayonnaise with Greek yogurt. This will reduce the richness while still providing creaminess.
4. Add Other Veggies: While this slaw is delicious as it is, you can add other grated vegetables like parsnips or apple for an extra layer of flavor and texture.
5. Use a Zester: For an even finer texture, use a microplane or zester to grate the vegetables. This makes the slaw even more delicate and tender.
6. Balance the Flavors: If you like things a little sweeter, a touch of honey or a splash of apple cider vinegar can bring out the natural sweetness of the beets and carrots.

Mary Berry’s Carrot and Beetroot Slaw is a perfect dish for anyone looking for a simple, healthy, and vibrant side. Its blend of earthy beetroot, sweet carrots, and creamy dressing creates a well-balanced flavor profile that’s not too heavy, making it a great accompaniment to grilled meats, sandwiches, or as a standalone snack. The dish is incredibly versatile, and with a few tweaks to the dressing or vegetables, it can be adapted to suit different tastes.

Whether you’re hosting a summer BBQ, preparing for a picnic, or just need a light side dish, this slaw offers a burst of freshness and color that’s hard to resist. It’s easy to make, full of nutrients, and has a delightful crunch that can brighten up any meal. Plus, it’s an excellent way to sneak in some extra vegetables into your diet!

Easy Recipe Variations For Mary Berry’s Carrot And Beetroot Slaw

Mary Berry’s Carrot and Beetroot Slaw is already a vibrant, delicious dish, but there are plenty of ways to give it a little twist to match different tastes, preferences, or dietary requirements. Here are a few easy variations to try:

1. Add a Protein Boost:

   For those looking to turn this slaw into a more substantial dish, adding protein is an easy way to elevate it. Grilled chicken, shredded turkey, or even a boiled egg would complement the tangy crunch of the slaw beautifully. For a plant-based version, try adding chickpeas, edamame, or roasted tofu cubes for a satisfying bite.

2. Citrus Infusion:

   For a fresh, zesty twist, try incorporating citrus fruits like orange or lemon. A squeeze of fresh lemon juice or a zest of orange can balance the earthy sweetness of the beetroot and the sharpness of the carrot. You could even add segments of citrus fruits themselves for extra juiciness and color.

3. Spicy Slaw:

   If you like a little heat, consider adding finely chopped fresh chili, or a dash of chili flakes or powder to the dressing. A teaspoon of horseradish or a splash of hot sauce can also work wonders. This spice will contrast with the sweetness of the beets and carrots, giving the slaw a more complex flavor profile.

4. Nuts and Seeds for Crunch:

   For extra texture and crunch, consider mixing in some nuts or seeds. Sunflower seeds, pumpkin seeds, or even crushed walnuts can add a delightful crunch that complements the slaw’s creamy dressing. If you’re feeling adventurous, try a handful of toasted coconut flakes for an unusual, but delicious addition.

5. Herb Infusion:

   While Mary Berry’s recipe is simple and straightforward, adding fresh herbs can significantly change the flavor. Try mixing in chopped cilantro (coriander), mint, or parsley for a fresh herbal note. Thyme or dill also work well, especially if you’re serving the slaw alongside grilled meats or fish.

6. Vegan and Dairy-Free Version:

   If you’re catering to vegan or dairy-free guests, simply swap the mayo for a plant-based alternative or use a tahini-based dressing. Apple cider vinegar or lemon juice can be used in place of traditional white vinegar, while olive oil and maple syrup can provide richness and sweetness.

7. Sweet and Savory:

   Add a touch of sweetness with dried fruits like cranberries, raisins, or golden sultanas. This gives the slaw a pleasant contrast of flavors that works particularly well when served with roasted meats or grilled vegetables. You can even toss in a few chopped apples or pears for extra freshness and sweetness.

8. Asian-Inspired Slaw:

   For a more exotic spin, try adding sesame oil, soy sauce, and a little grated ginger to the dressing. Garnish with toasted sesame seeds and sliced spring onions (scallions) for an Asian-style slaw. This version pairs wonderfully with stir-fries, grilled fish, or even a simple bowl of rice.

Each of these variations offers a new way to enjoy this already delicious slaw while keeping things fresh and exciting. Don’t be afraid to get creative and tailor the recipe to suit your personal taste!

Storing Leftovers

One of the great things about Mary Berry’s Carrot and Beetroot Slaw is that it stores beautifully, allowing you to enjoy the flavors even after the first serving. However, there are a few things to keep in mind to maintain the slaw’s crispness and flavor when storing leftovers.

1. Refrigeration:

   The slaw should be stored in an airtight container and kept in the refrigerator. This helps preserve its freshness and prevents the vegetables from wilting or becoming soggy. Ideally, it should be eaten within 2-3 days to enjoy the slaw at its best.

2. Dressings:

   If you plan to store leftovers for more than a day, it’s a good idea to keep the dressing separate from the slaw. The dressing, especially if it contains vinegar or lemon juice, can cause the vegetables to soften over time. By storing the dressing separately, you can preserve the slaw’s crunch for longer.

3. Freezing:

   While it’s not recommended to freeze the entire slaw as the texture of the raw vegetables may change upon thawing, you can freeze the beets and carrots separately (after shredding them) for future use in slaw. Keep in mind that freezing can alter the texture of vegetables, making them a bit softer when defrosted, but they will still work in a cooked dish or as part of a salad.

4. Reviving Leftovers:

   If your leftovers have sat in the fridge for a while and have lost a little of their crunch, you can try refreshing them. Simply add a little more fresh lemon juice or vinegar to the slaw, as the acidity can bring life back to the vegetables. Also, a few fresh herbs or an extra handful of nuts or seeds can help rejuvenate the dish.

By taking these simple steps, you can maximize the freshness of your slaw leftovers and ensure you can enjoy them for a couple of days after the initial preparation.

What To Eat With Mary Berry’s Carrot And Beetroot Slaw?

Mary Berry’s Carrot and Beetroot Slaw is a versatile dish that pairs beautifully with a wide variety of meals. Whether you’re having a casual weeknight dinner, a summer BBQ, or a more formal occasion, this slaw adds color, flavor, and crunch to any plate. Here are some great options for what to serve alongside it:

1. Grilled Meats and Fish:

   The tangy, earthy flavor of the slaw complements rich, smoky grilled meats and fish exceptionally well. Try it alongside grilled chicken, beef burgers, pork chops, or barbecued ribs. For a lighter option, it’s a perfect match with grilled salmon, tuna steaks, or even shrimp. The slaw adds a refreshing contrast to the smoky, savory flavors of grilled dishes.

2. Sandwiches and Wraps:

   If you’re making sandwiches or wraps, the slaw can be used as a fantastic filling or side dish. It pairs beautifully with pulled pork sandwiches, chicken wraps, or veggie-filled pita bread. The slaw’s crunch and tanginess will provide a nice contrast to the richness of the fillings.

3. Roast Dinners:

   Serve the slaw as a side to a hearty roast dinner. It pairs wonderfully with roast beef, chicken, or lamb, adding brightness and crunch to balance out the richness of the meat. If you’re preparing a vegetarian roast, the slaw is a great addition to roasted root vegetables or a nut loaf.

4. Burgers and Hot Dogs:

   A classic pairing for any BBQ is the slaw alongside burgers and hot dogs. The freshness and crunch of the slaw help cut through the richness of the meat and complement the flavors of the condiments. You can even use it as a topping for your burger for an extra burst of texture.

5. Grain Bowls and Salads:

   For a lighter meal, consider serving the slaw with grain bowls made with quinoa, farro, or rice. The slaw will add both color and crunch to your bowl, and it pairs well with roasted vegetables, avocado, and even a poached egg on top.

6. Cheese and Charcuterie Boards:

   If you’re hosting a gathering or picnic, serve the slaw as part of a cheese and charcuterie board. It pairs wonderfully with a variety of cheeses, especially sharp or creamy ones like goat cheese, cheddar, or brie. It also complements cold cuts like ham, salami, and prosciutto.

7. As a Snack:

   The slaw can even work as a light snack on its own, or as part of a healthy grazing table. Add some whole grain crackers, roasted nuts, or a side of hummus, and you’ve got a delicious and nutritious snack.

By pairing this slaw with these different dishes, you can easily create a balanced and flavorful meal that’s sure to impress.

Conclusion

Mary Berry’s Carrot and Beetroot Slaw is more than just a simple side dish. It’s a refreshing, colorful, and versatile addition to any meal. Whether you’re making the recipe as-is or experimenting with different variations, it provides endless opportunities for customization. With its vibrant colors and mix of textures, it’s a dish that brings both flavor and visual appeal to the table.

When storing leftovers, a few simple tips can help preserve the slaw’s texture and flavor, ensuring that you can enjoy it for a couple of days after its initial preparation. And when it comes to pairing, the slaw is perfect with a variety of dishes, from grilled meats to sandwiches and even grain bowls. It’s truly one of those recipes that’s not only easy to make but adaptable to nearly any occasion or taste preference.

FAQs

What Ingredients Are Needed For Mary Berry’s Carrot And Beetroot Slaw?

To make Mary Berry’s carrot and beetroot slaw, you will need the following ingredients: 2 large carrots, 2 medium beetroots, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 teaspoon of Dijon mustard, a pinch of sugar, salt and pepper to taste, and fresh parsley or dill for garnish. The combination of these ingredients creates a fresh and tangy slaw that is both healthy and delicious.

Can I Prepare Mary Berry’s Carrot And Beetroot Slaw In Advance?

Yes, Mary Berry’s carrot and beetroot slaw can be prepared in advance. In fact, allowing the slaw to sit in the fridge for a few hours or even overnight enhances the flavors as the vegetables soak up the dressing. However, if you’re planning to make it ahead of time, it’s best to keep the dressing separate until just before serving to prevent the vegetables from becoming too soggy.

Is Mary Berry’s Carrot And Beetroot Slaw Suitable For Vegans?

Yes, Mary Berry’s carrot and beetroot slaw can easily be made vegan. The dressing typically uses olive oil, which is plant-based, and there are no animal-derived ingredients in the slaw itself. To ensure it’s fully vegan, check the mustard used, as some brands may contain honey, and opt for a vegan version if necessary.