Carrot and beetroot salad

Ingredients for 8 servings:

• 700 g carrot(s) (approx. 7 pieces)
• 400 g celeriac (approx. 1/4)
• 180 g beetroot (approx. 2 pieces)
• 300 g bell peppers (approx. 3 pieces)
• 3 spring onions
• 4 m.-sized tomatoes
• 1 lemon(s), the juice
• Fresh, chopped herbs (parsley, dill, etc.)
• 2 tbsp olive oil
• Spice(s) (salt, pepper, paprika, some honey (instead of sugar) to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vegan, alkaline, low-carb

Wash and clean the vegetables. Grate the carrots, celery, and beetroot into small strips using a hand grater or a food processor fitted with a grater/shredder. Place in a large bowl. Cut the peppers and tomatoes into small cubes, slice the spring onions into thin rings, and add everything to the bowl along with the chopped herbs. Squeeze the juice of one lemon and mix well with the olive oil, honey, and spices. Add to the vegetables, stir well, and let it sit for a while. 1 serving (300g) has 221 kcal, protein 5g, fat 15g, and carbohydrates 12g. Notes: The salad keeps well in the refrigerator for several days, so it’s worth making this amount. The vegetable quantities are guidelines only; you can vary the amount; you can add or omit other vegetables according to taste or availability. The more natural (organic) the vegetables, the better. Supermarket produce also works, but it must be cleaned and washed particularly well.