Ingredients
- 2 medium carrots, peeled and grated
- 1 apple, peeled and grated
- 1 yellow beet, peeled and grated
- 1/2 teaspoon finely grated lemon zest (from an organic lemon)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons Greek yoghurt
- 100 g crème fraîche
- 1 teaspoon pure maple syrup
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a medium serving bowl, add the grated carrots, apple and beetroot. Add the dressing ingredients and toss until well combined.
- Serve right away or cover and chill in the fridge until ready to serve.
- Enjoy!
Nutrition
Notes
- I like to use sweet-tart apples, such as Wellant or Braeburn for this type of salad.
- Golden beets are mild and sweet compared to red beets. Choose one that is the same size as the apple.
- If desired, garnish with a little chopped parsley and / or black cumin seeds (Nigella) before serving.
- This salad also stores well overnight. Though depending on what color of carrots and beets you may have used, the color may change slightly. Nonetheless, leftovers taste delicious.