Can’t Stop Eating This Beetroot, Carrot, and Cabbage Salad!

Ingredients

• 1 medium beetroot (grated)
• 1 large carrot (grated)
• 1 cup shredded cabbage (red or green)
• 1 handful of fresh parsley (chopped)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon sesame or sunflower seeds (optional, for crunch)

How to Make It

1. Wash and peel the beetroot and carrot, then grate them into a large bowl.
2. Finely shred the cabbage and add it to the bowl.
3. Toss in the chopped parsley for a fresh touch.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and mix well.
6. Sprinkle some seeds on top for extra crunch (optional).

How to Serve

• Enjoy it fresh on its own or as a side dish.
• Pairs perfectly with grilled veggies, chickpeas, or a light protein.
• Make a larger batch and store it in the fridge for up to 2 days.

This salad is not just healthy but also bursting with flavor and texture. Try it once, and you’ll keep coming back for more!