A little spin on a grated beetroot and feta salad I’ve often seen around – this one is dairy free, of course, and very bit as delicious!
2 large beetroot, washed and unpeeled
1 large fuji apple
50g rocket (or arugula)
4 Tbsp sunflower seeds
40mL Extra Virgin Olive Oil
60mL balsamic vinegar
1 tsp sea salt
2 Tbsp maple syrup
Lightly toast the sunflower seeds in a dry pan for a few minutes just until they brown. Cool a little then add to the beetroot mix.
Mix the dressing ingredients in a shaker (or whisk in a jug). Toss through the salad just prior to serving, or only dress the amount you’re going to eat, as the salad doesn’t keep well once dressed.