Serves 4

INGREDIENTS:

Salad:

  • 4 beetroots, steamed
  • 2 big granny smith apples
  • Your choice of green: lettuce, spinach, wild rocket or massaged kale
  • Sunflower seeds or pumpkin seeds
  • Yellow cherry tomatoes
  • Microgreens or sprouts

Marinade:

METHOD:

  1. Steam the beetroots in water with a dash of sea salt, until soft enough to peel and slice.
  2. Remove the apple cores and slice into thin slices.
  3. In a small bowl add all the marinade ingredients and mix until well combined.
  4. In a medium mixing bowl combine the apples and beets and then pour the marinade over. Give it a good toss before covering and place in the fridge for a minimum of 1 hour, or up to 24 hours.
  5. Remove from the fridge. Place the salad on top of a bed of greens and top with nuts, seeds and other greens. Pour the remaining marinade in a bowl to be used for dressing on the side.

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