Start by peeling and grating the beetroots and carrots into fine strips. You can use a box grater or a food processor for convenience. Shred the cabbage finely, and if you’re using red onion, slice it thinly.
2. Combine the Ingredients:
In a large mixing bowl, combine the grated beetroot, carrot, and shredded cabbage. Toss them together gently, ensuring the vegetables are well-mixed.
3. Dress the Salad:
In a small bowl, whisk together olive oil, apple cider vinegar or lemon juice, and honey (if using). Add salt and pepper to taste. Pour the dressing over the salad and toss everything until well-coated.
4. Garnish and Serve:
For a fresh touch, sprinkle some chopped fresh parsley or cilantro on top of the salad before serving. You can also add a few sunflower seeds or nuts for a crunchy twist.
Serving and Storage Tips:
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