Beetroot, Apple & Carrot Salad
Beetroot, Apple & Carrot Salad
This salad packs a serious nutritional punch by combining two superfoods, beetroot and carrot. Sweeten the deal with the accompanying Medjool date dressing.
Servings
Prep time
Cook time
Recipe
Ingredients
- 3 Medjool dates, pitted
- ¼ cup boiling water
- 1 tsp dried thyme
- 1 tbsp capers
- 1 clove garlic, crushed
- ½ tsp sea salt
- 2 tsp Dijon mustard
- ¼ cup apple-cider vinegar
- ½ cup extra-virgin olive oil
- 2 beetroot, grated
- 2 carrots, grated
- 2 apples, thinly sliced
Method
- To make dressing, place dates in small bowl, top with boiling water, and set aside to soften. When dates are soft, place thyme, capers, garlic, sea salt, Dijon mustard, apple-cider vinegar and olive oil in blender with dates and water and blend for 1 min until smooth. Pour into clean jar and set aside while preparing salad.
- Place grated beetroot, carrots and 1 thinly sliced apple in large mixing bowl. Add ⅓ cup of dressing and toss together until combined.
- Serve on large serving platter and top with remaining sliced apple.
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