Beetroot, Carrot & Apple Salad With Toasted Seeds

This colourful Beetroot, Carrot & Apple Salad With Toasted Seeds is really delicious.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Raw Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 12

Cook Time 3

Total Time 15

Course Salads, Side Dishes

Cuisine English

Servings servings

Calories 196 kcal

Equipment

salad bowl

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

Bunch of mixed salad leaves
1 small beetroot
1 small carrot
1 small apple
½ red onion
2 tsp Dijon mustard
2 Tbsp red wine vinegar
6 Tbsp olive oil
2 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
Salt & pepper

Instructions

Make the vinaigrette dressing by mixing together Dijon mustard, vinegar and olive oil. Set aside.
2 tsp Dijon mustard, 2 Tbsp red wine vinegar, 6 Tbsp olive oil
Place the mixed leaves in a salad bowl.
Bunch of mixed salad leaves
Peel the beetroot and carrot. Grate both on the coarse side of a cheese grater.
1 small beetroot, 1 small carrot
Cut the red onion into very thin wedges.
½ red onion
Dry toast the sunflower and pumpkin seeds in a saucepan.
2 Tbsp sunflower seeds, 2 Tbsp pumpkin seeds
Slice the apple thinly.
1 small apple
Add the apple, red onion, grated carrot and beetroot to salad leaves.
Pour the dressing on top of the salad. Add toasted seeds. Toss well together.
Season to taste with salt & pepper.
Salt & pepper

Nutrition

Serving: 1servingCalories: 196kcalCarbohydrates: 8gProtein: 2gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.002gSodium: 38mgPotassium: 177mgFiber: 2gSugar: 5gVitamin A: 1723IUVitamin C: 3mgCalcium: 15mgIron: 1mg

Find this recipe online:

Beetroot, Carrot & Apple Salad With Toasted Seeds

https://theflexitarian.co.uk/recipe-items/beetroot-carrot-apple-salad-toasted-seeds-vegan-gluten-free/