- Carrot Salad
Preparation time: 15 minutes
Portions: 6
Ingredients:
- 6 Raw beets
- ½ cup Dry raisins
- ½ cup Pumpkin seeds
Vinaigrette:
- ¼ cup (65 ml) Extra-virgin olive oil
- 3 ½ tbsp (55 ml) Apple cider vinegar
Preparation:
- Soaking raisins and seeds
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.
Variants:
- Soaked raisins and seeds
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.
