18 Mar Marinated Beetroot and Apple Salad

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:

• 1/8 cup coconut sugar (or raw sugar)
• 1/8 cup apple cider vinegar (or red wine vinegar)
• 1 tsp tamari (or soy sauce)
• 1 Tbsp dijon mustard
• ½ tsp paprika
• ¼ tsp cayenne pepper
• ½ tsp black pepper
• Pinch of salt

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.