Carrot, Beetroot and Apple Salad
Beetroots contain betalains, which may provide antioxidant, anti-inflammatory and detoxification support. Carrots and apples are also very helpful for liver detoxification processes as are olive oil, lemon and parsley. The combination of flavours along with the crunchy seeds ( for added fats and protein) makes this a delicious, light and refreshing salad ideal for spring. Enjoy!
Serves 2 to 3
What you need
Zest and juice of 1/2 orange (preferably organic)
Zest and juice of 1 lime or lemon (preferably organic)
2 tablespoons apple cider or other vinegar
6 tbs (add extra if necessary) extra-virgin olive oil
Sea salt and fresh ground black pepper to taste
2 medium sized beetroots, peeled and grated
2 medium sized carrots, peeled and grated
1 apple, cored, peeled and cut in matchsticks or grated
1 bunch flat-leaf parsley, stems removed and chopped
Toasted sunflower and pumpkin seeds (optional)
Method
In a large bowl, combine the orange zest and juice, lime zest and juice, and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.
In the same bowl, layer beets, carrots, and apple. Season with additional salt and pepper to taste. Toss salad right before serving, then top with parsley leaves.
Toast the seeds in a frying pan on a low heat until just slightly browned. Add to the salad before serving.
