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Recipe Card
Difficulty: EasyServings
2
servingsPrep time
10
minutesCooking timeminutes
Calories
500
kcalIngredients
Beetroot, (beets) – 200g / 1 medium beet, peeled, grated
Carrots – 120g / 2 medium carrots, peeled, grated
Apples – 149g / 1 medium, with or without skin (personal choice)
Olives – 15g / few small olives, pitted
Sunflower Seeds – 20g / 2 tbsp or to taste, optionally roasted
- Dressing
Olive oil – 14g / or to taste or preference
Vinegar (or lemon) – 7g / or to taste or preference
Salt – to taste
- Optional add-ins
Mixed nuts and seeds – pumpkin seeds, chopped almonds, pistachios, walnuts.
Directions
- Prepare the fruits and vegetables and wash them very well
- Peel the beets and the carrots
- In a large salad bowl grate the apples, the beet, and the carrots
- Put all ingredients, except the nuts and seeds in a bowl and add the vinegar (or lemon), olive oil, and the salt by taste
- Add the nuts and seeds just before serving or in a separate small dish, not to lose their crunch
Recipe Video
Notes
- Add the nuts and seeds just before you eat the salad. Otherwise, they will soak the liquids from the salad and will lose their crunch.
