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Beetroot, Fennel and Carrot Slaw

Beetroot, Fennel and Carrot Slaw

Serves pea 4 Clock icon 10 minutes
Fresh, crunchy and colourful; this slaw is a great accompaniment to cold meats or fish, as part of a barbecue feast or can be served alongside other splendid salads.

10 Farmdrop products in this recipe

£ 20 .04
10 items.

Here's how you do it

  1. Preheat the oven to 180℃. Roast the hazelnuts for 10 minutes, until golden. Roughly chop.
  2. Using a mandolin, finely slice the fennel and beetroot.
  3. Use a potato peeler to peel the carrots lengthways. Finely slice the red onion with a knife.
  4. Finely chop the herbs and mix with the sliced carrot, beetroot, fennel and red onion.
  5. Mix together the creme fraiche, garlic and lemon juice. Taste and season with salt and pepper.
  6. Toss together the dressing and the veg. Sprinkle with hazelnuts and serve.


  • 1 fennel bulb
  • 4 beetroot, peeled
  • 4 carrots, peeled
  • 1 red onion
  • 5g flat leaf parsley
  • 5g mint
  • 60g hazelnuts

For the dressing - 2 tbsp creme fraiche - 1 garlic clove, finely chopped - 1/2 lemon, juiced - salt and pepper

Suitable for

  • Vegetarians
  • Gluten free