Peel and grate the cooked beetroots, apples, and carrots into a large bowl.
Squeeze the lemon juice over the grated vegetables and fruit to prevent the apples from browning and to add a zesty flavor.
Make the Dressing:
In a small bowl, whisk together the vinegar, honey, mustard, olive oil, salt, and pepper until well combined and smooth.
Assemble the Salad:
Pour the dressing over the grated beetroot, apple, and carrot mixture. Toss everything together gently until well coated.
Garnish:
Sprinkle hemp seeds, quinoa flakes, chopped walnuts, and fresh parsley over the top for added texture, flavor, and nutrition.
Serve:
Serve the salad immediately, or refrigerate it for 30 minutes to allow the flavors to meld. Enjoy!
Serving and Storage Tips:
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