Beetroot Salad

So much flavour in this beautiful little salad, you won't want to eat tinned beetroot ever again!

Hint: We used the pre-cooked beetroot available from most leading supermarkets and fruit shops which makes this recipe super quick and easy but if you prefer to cook fresh beetroot it will work equally as well.

Prep time: 10 mins

Dairy Free

Gluten Free

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

3 small pre-cooked beetroot (100g)

1 long green shallot/scallion, sliced

3 teaspoons of apple cider vinegar

2 teaspoons of extra virgin olive oil

1/4 teaspoon of pure maple syrup

1/4 teaspoon of carraway seeds

1 teaspoon of finely chopped fresh parsley

Himalayan or sea salt and cracked black pepper to taste

Method

Slice the beetroot into rounds and place in a small bowl and add the sliced shallots.

Whisk the remaining ingredients in a small bowl or add to a screw top jar and shake until fully combined.

Add the dressing to the beetroot and gently toss to coat.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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