Harlequin Salad soya, beetroot, carrot

Why not mix cooked and raw vegetables? The combination of crunchy and tender textures is also a great way of ensuring a balanced nutritional intake: vitamins A or C, fibre and so on.

Ingredients (serves 3):

  • 120 g fresh soya beans
  • 120 g cooked beetroot, diced
  • 120 g fresh grated carrots
  • 1 tbsp soya oil
  • 1 tbsp cider vinegar
  • 1 tbsp water
  • Salt, pepper, garlic, mixed herbs.


  • Wash the soya beans.
  • Plunge them into a saucepan of boiling water for 1 minute, drain and leave to cool.
  • Make the dressing by whisking together the oil, vinegar, water, garlic, herbs, salt and pepper.
  • Add the vegetables to a large salad bowl.
  • Pour over the dressing.
  • Mix briefly.
  • Serve immediately.

Line the individual ramekins with a lettuce leaf and arrange the salad in the centre. Garnish with fresh herbs for an explosion of colours.

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