ADVERTISEMENT
Introduction
Looking for a refreshing, healthy, and nutrient-packed salad to add to your meal plan? This Beetroot, Apple, and Carrot Salad is the perfect balance of sweet, crunchy, and vibrant flavors. Loaded with vitamins, minerals, and fiber, this salad is not only delicious but also good for your health. Whether you want a light meal or a side dish to complement your main course, this colorful salad fits the bill.
Ingredients:
1 medium-sized beetroot (peeled and grated)
2 medium carrots (peeled and grated)
1 large apple (cored and julienned or grated)
1 tablespoon olive oil
1 tablespoon lemon juice (or apple cider vinegar)
Salt and pepper to taste
A handful of fresh parsley (chopped)
Optional: A few walnuts or almonds (chopped)
Optional: 1 tablespoon honey or maple syrup (for a sweet twist)
Instructions:
Prepare the Vegetables: Start by peeling and grating the beetroot and carrots using a box grater or food processor. If you prefer, you can also julienne the apple. This will add a nice crunch to your salad.
Combine Ingredients: In a large mixing bowl, combine the grated beetroot, carrots, and apple. Toss them gently to mix.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice (or apple cider vinegar), salt, and pepper. You can add a touch of honey or maple syrup if you prefer a slightly sweeter flavor.
Dress the Salad: Pour the dressing over the salad mixture and toss again until everything is evenly coated.
Garnish: Add the chopped parsley and optional nuts for extra texture and flavor. Give the salad one last gentle toss.
Serve: Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld together.
Tips for Serving and Storing:
Serving: This salad is great on its own as a light lunch or dinner option. It can also be served as a side dish alongside grilled chicken, fish, or tofu for a more filling meal. The addition of nuts adds a satisfying crunch, making it even more enjoyable.
Storing: If you're planning to make the salad ahead of time, keep the dressing separate until you're ready to serve. This will prevent the salad from becoming soggy. Once prepared, the salad can be stored in an airtight container in the fridge for up to 2 days.
Variants:
ADVERTISEMENT
