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Beetroot and carrot salad

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Ingredients for 2 servings:

  • 3 carrots
  • 2 beetroots, cooked
  • 1 onion(s)
  • 20 g sunflower seeds for decoration
  • 1 tbsp balsamic vinegar
  • 50 ml water
  • 1 tsp honey
  • 1 tsp mustard
  • 1 tsp oil
  • salt and pepper
  • n. B. Fresh herbs of your choice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

WW suitable – total 5 PP

Peel the carrots and onion. Finely grate both together with the beetroot. Mix the ingredients together to make the dressing and pour it over the beetroot and carrot salad. Serve garnished with sunflower seeds.

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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.

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