Preparation time: 15 minutes
- 6 Raw beets
- ½ cup Dry raisins
- ½ cup Pumpkin seeds
- ¼ cup (65 ml) Extra-virgin olive oil
- 3 ½ tbsp (55 ml) Apple cider vinegar
The night before, soak pumpkin seeds and raisins. The next morning, drain and rinse both. Sprout pumpkin seed for a few hours. Put the raisins in the fridge until you are ready to use them.
Wash, peel and grate beets. In a salad bowl, mix grated beets, pumpkin seeds and raisins. Top with vinaigrette and mix well.
According to the seasons and where you live you may not be able to find beets all year round. Use carrots as a classic alternative.