Irresistible Beetroot, Carrot, and Cabbage Salad Recipe

Can’t get enough of refreshing and nutritious salads? This vibrant beetroot, carrot, and cabbage salad is not only visually appealing but also packed with flavors and textures that make it a must-try dish. Here’s how you can whip up this delightful salad that’s perfect for any meal or occasion.

Ingredients:

• 2 medium beetroots, peeled and grated
• 2 large carrots, peeled and grated
• 2 cups of red cabbage, finely shredded
• 1/2 cup of fresh parsley, finely chopped
• 1/4 cup of sunflower seeds or pumpkin seeds for added crunch
• Optional: feta cheese or goat cheese crumbled, for a salty tang

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup for sweetness
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Prepare the Vegetables:
   • Using a grater or food processor, grate the beetroots and carrots. Finely shred the cabbage. Place all the grated vegetables in a large salad bowl.
2. Add Fresh Herbs and Seeds:
   • Chop the parsley finely and add it to the bowl with the grated vegetables.
   • Sprinkle in the sunflower seeds or pumpkin seeds for a nutty flavor and a satisfying crunch.
3. Mix the Dressing:
   • In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
4. Combine Salad and Dressing:
   • Pour the dressing over the salad ingredients in the large bowl. Toss everything together until the vegetables are evenly coated with the dressing.
5. Add Cheese (Optional):
   • If using, crumble your choice of feta or goat cheese over the salad for an extra layer of flavor.
6. Chill and Serve:
   • Let the salad sit in the fridge for about 30 minutes before serving to allow the flavors to meld together beautifully. This step also helps soften the vegetables slightly, making them even more palatable.

Serving Suggestions:

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