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Beetroot Salad

Kcal

100

Fat

4.5g

Carbs

13g

Protein

2g

Useful Information

Preparation Time –

5

Cooking Time –

10 mins

Difficulty –

Easy

Portions –

4

Ingredients

  • 300g cooked beetroot
  • 100g fresh carrots
    (2 large carrots)
  • 2 fresh apples
  • A drizzle olive oil
  • 3-4 Tablespoons toasted
    almond flakes
  • Fresh mint leaves
    (about 7-10 leaves)
  • Salt & pepper

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    Beetroot is deeply nourishing and very good to eat as a seasonal vegetable right now. It should be on your menu once or twice a month at least, and with this easy-to-prepare salad you’ll be eating it all the time. Carrots and apples are full of vitamins and are also still quite seasonal and fresh. Serve as a side dish or as a very healthy lunch on its own. Can be prepared in advance to eat on the go.

    Beetroot salad

     

    Method

      • Peel and slice the carrots lengthways.
      • Finely cut into thin half moon shapes. Next, cut the cores out of the apples, wash them and quarter them.
      • Slice each quarter into fine slices.Cut the beetroot into small chunks.
      • Mix everything together well. Dress with a drizzle of olive oil, toss well.
      • Next, add the toasted almond flakes and finely chopped mint, toss again.
      • Dress with a few almond flakes and a few more mint leaves.
      • Ready to serve!

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