Beetroot and Carrot Salad Recipe

Prepare Vegetables:

Peel and grate the beetroots and carrots using a box grater or a food processor.

Assemble Salad:

In a large bowl, combine the grated beetroots, grated carrots, and chopped cilantro. Toss the ingredients together.

Add Optional Ingredients:

If using, add crumbled feta cheese and pumpkin seeds or sunflower seeds to the salad. Mix well.

Make Dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, salt, and black pepper to create the dressing.

Dress the Salad:

Drizzle the dressing over the beetroot and carrot salad. Toss gently to coat all the ingredients evenly with the dressing.

Optional: Chill the Salad:

Refrigerate the salad for at least 30 minutes before serving to enhance the flavors and allow the salad to chill.

Serve:

Serve the vibrant and nutritious beetroot and carrot salad as a refreshing side dish or a light meal.