Colourful Raw Beetroot Salad

During the cold winter months our mind goes to hot, comforting food. Soups, stews, roasts. However, our bodies also crave foods that will sustain us. Eating raw foods is exactly what we need in January. Especially when it comes to foods that we have associated with something else.  What do we mean?

Think of beetroots. Or carrots. Usually we think of beetroots or carrots boiled or roasted. Served as salads or sides, or as part of a stew. Yes, we are used to eating these winter vegetables hot.

But what if we tried something different? Eating raw is good for the body. Add to this crunchy walnuts and sweet raisins. Eating this colourful, delicious salad is good for the soul too. Plus, needless to say, it really needs nothing but the vegetables, a knife and a cheese grater.

For 2 people you will need:

4 medium sized beetroot (approx. 400g)
2 small carrots
1 green apple
50g of walnuts
20g of raisins
3 tbls of olive oil (+link 22)
1 tbls aged balsamic vinegar
Pinch of sea salt

Peel and grate the beetroots, carrots and apple.  If you love different textures then grate the beetroot and cut the carrots and apple into various shapes and sizes: slices, cubes, whatever you fancy. If you also have beetroot leaves, finely slice them too. Mix all together.

Crush the walnuts and sprinkle over the salad. Add the raisins. In a small bowl whisk the olive oil, vinegar and sea salt. Pour over salad and serve.

Enjoy!

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