in Recipes

Carrot and beetroot salad

updated

Spread the love

Ingredients for 6 servings:

  • 6 m.-sized carrot(s)
  • 500 g beetroot, cooked
  • 1 bunch of parsley
  • salt and pepper
  • Thick juice (agave syrup)
  • lemon juice
  • olive oil
  • possibly walnuts, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan, fresh and light

First, slice the beets into thin strips, then grate the carrots. Wash and chop the parsley. Mix everything together. Season with a dash of lemon juice, salt, pepper, and agave syrup. Finally, drizzle the salad with a little olive oil. If you like, garnish the salad with chopped walnuts; they go very well with the salad.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Lemonade

Hokkaido bean salad