Description
Vibrant raw beet salad with a sweet and tangy dressing. Perfect as a light lunch or side dish.
Ingredients
Scale
- 4 medium-sized red beets
- 1 apple
- 1 kohlrabi
- 4 TBSP sesame seeds
- 4 TBSP organic balsamic vinegar
- 2 TBSP lemon juice
- 2 TBSP extra virgin olive oil
- salt and pepper
Instructions
- Peel and chop the beets into small cubes.
- Remove the thick skin from the kohlrabi, leaving only the white parts, and chop.
- Core the apple and slice into wedges.
- Shred the beets, kohlrabi, and apple into fine shreds using a food processor or by hand. Combine thoroughly.
- In a separate bowl, whisk together the dressing.
- Pour the dressing over the beet and vegetable mix and stir.
- Fold in the toasted sesame seeds (optional).
- Serve and garnish with additional sesame seeds.
Notes
- To prevent the beets from bleeding, wear gloves while chopping them.
- For a milder flavor, use golden beets instead of red beets.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 100
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 3