John Myers
Contents
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Ingredients
- 3 Beetroot
- 2 Roughly grated carrots
- 1 Diced shallot
- 1 toe Chopped garlic
- 0,5 bunch Finely chopped parsley
- 0,5 Fresh lime
- 1 pinch Coarse sea salt
- 1 pinch Pepper from the grinder
- 1 pinch Cores
- 1 tbsp Vinegar
- 2 tbsp Apple Cider Vinegar
- 4 tbsp Olive oil
- 1 pinch Brown sugar
- 1 teaspoon Dijon honey mustard
- 1 piece Crumbled Feta
Instructions
- Wash and roughly grate the carrots. Put a few flags aside for the garnish and roughly chop the rest. Roughly grate the beetroot as well. Press or finely chop garlic as you like.
- Make a dressing from the juice of half a lime, garlic, mustard, oil, brown sugar, sea salt and freshly ground black pepper. It can be peppery
- Toast the sunflower seeds and line seeds briefly in the pan without oil.
- Now mix the grated beetroot and carrots with the chopped parsley and sunflower seeds. Pour the dressing on top and stir the salad well. Then crumble the feta cheese over it at the end.
Nutrition
Serving: 100gCalories: 446kcalCarbohydrates: 4.6gProtein: 0.9gFat: 47.3g
