Beetroot raw vegetable salad

Ingredients for 4 servings:

• 1 m.-large beetroot
• 2 m.-sized carrot(s)
• 1 large apple
• 200 g sauerkraut
• 15 g honey
• 1 lemon(s), juice
• 25 ml olive oil
• 25 g raisins
• e.g. sunflower seeds
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the vegetables and apple thoroughly and finely grate them, including the peel. Add the sauerkraut. Squeeze the lemon and drizzle with the juice, along with the extra virgin olive oil, honey to taste, raisins, and sunflower seeds for a little crunch. Mix everything well and season with salt and pepper. Store in a tightly sealed container in the refrigerator for 4-5 days and taste even better after letting it sit for a while. Notes: These instructions are approximate; I try to use roughly equal parts of beetroot, carrots, apple, and sauerkraut. Whenever possible, use organic ingredients, and ideally, use unpasteurized sauerkraut.