Beetroot & Carrot Salad

SERVES:  6
PREP TIME:  15 minutes
TOTAL TIME:  1 hour
CALORIES PER SERVING : 193
CARBS PER SERVING: 21g
FAT PER SERVING: 11g
PROTEIN PER SERVING: 6g

INGREDIENTS

  • 3 carrots
  • 1/2 red cabbage
  • 3 cooked beetroots
  • 1 tin cooked chickpeas
  • 1 orange
  • 2 tbsp extra virgin olive oil
  • 1/4-3/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 handfuls fresh coriander
  • 1/2 cup cashews
  • 1/4 cup dried chopped apricots
  • salt and pepper to taste

INSTRUCTIONS

Grate/shred the carrots, cabbage and beetroot and place in a large bowl. Add the drained chickpeas. Roughly chop the cashews and add to the bowl along with the chopped apricot. Give it a good mix.

In a small bowl mix the juice from the orange, olive oil, cayenne pepper (depending how spicy you want it) and salt. Drizzle over the salad, and mix.

Finely chop the coriander and mix into the salad too, leaving some to garnish on top. Serve straight away or place in an air tight container in the fridge for 2 days.

NOTES

If you are making this ahead of time/serving for guests add the chickpeas, nuts and apricots just before serving or they will turn purple from the beetroot!
Keto Options: Add Feta, Goat Cheese, or your favorite cheese to add a little more fat to your recipe!


2 Comments Add yours

  1. lampelina says:

    Looks great, love those combinations. Thanks for sharing, I haven’t eaten beets in a while, but now I just might. 🙂

    Liked by 1 person

    1. M. Hurn says:

      Thank you! It’s so so good and amazingly good for you. If you do make it, I’d love your feedback.

      Liked by 1 person

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