2 medium beets, cooked and sliced
1 small apple, thinly sliced (Fuji or Granny Smith work well)
1 small carrot, julienned or grated
¼ red onion, thinly sliced (optional)
2 cups fresh spinach or mixed greens
¼ cup toasted walnuts
2 tbsp crumbled feta or goat cheese (optional)
1 tbsp sunflower or pumpkin seeds
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice or apple cider vinegar
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt and black pepper, to taste
How to Make the Perfect Beetroot Salad
1. Prepare the Beets
Boil or roast the beets until fork-tender (about 30–40 minutes). Let them cool, then peel and slice them thinly. Roasting enhances their natural sweetness.
ADVERTISEMENT
