Serving: This salad pairs well with grilled tofu, roasted chickpeas, or a slice of whole-grain bread for a complete meal.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving, as the juices from the beetroot may settle at the bottom.
Variants
Creamy Version: Add a dollop of plain yogurt or vegan yogurt for a creamy texture.
Spicy Twist: Mix in a pinch of chili flakes or a splash of apple cider vinegar for a zesty kick.
Citrus Upgrade: Replace lemon juice with orange juice for a sweeter, citrusy flavor.
Protein Boost: Toss in some cooked quinoa or a handful of chickpeas for extra protein.
FAQ
Q: Can I use pre-cooked beetroot instead of raw?
A: Yes, pre-cooked beetroot works well, but raw beetroot gives the salad a crunchier texture.
Q: Can I prepare this salad in advance?
A: Yes, you can prepare it a day ahead, but add the apple just before serving to prevent browning.
Q: Can I substitute the apple with another fruit?
A: Pears are a great substitute, offering similar sweetness and juiciness.
Q: Is this recipe suitable for a vegan diet?
A: Absolutely! Just use maple syrup instead of honey for the dressing.
This beetroot, apple, and carrot salad is a nutrient-packed powerhouse that’s as delicious as it is healthy. Add it to your weekly menu and enjoy the vibrant flavors and health benefits!
