Raw cabbage and red beet salad, delicious for an Autumn lunch. For the looks, use striped beets, chioggia beets and golden-yellow beet. But don’t bother if you can’t find them, it makes no difference for the taste.
Autumn brunch
Recipe
3 handfuls of cabbage
1 avocado, peeled and pitted
2 handfuls of baby spinach
2 tsp olive oil
¼ ts salt
½ yellow beet
½ red beet
½ polka beets
1 handful of sprouts of your choice
Dressing
2 tsp olive oil
2 tsp apple cider vinegar
2 tsp lime juice
2 tsp raw honey
1 tsp mustard
¼ ts salt
½ ts freshly ground pepper
1 avocado, peeled and pitted
2 handfuls of baby spinach
2 tsp olive oil
¼ ts salt
½ yellow beet
½ red beet
½ polka beets
1 handful of sprouts of your choice
Dressing
2 tsp olive oil
2 tsp apple cider vinegar
2 tsp lime juice
2 tsp raw honey
1 tsp mustard
¼ ts salt
½ ts freshly ground pepper
Put the kale in a salad bowl and blend in avocado, baby spinach, olive oil and salt.
Place the sliced beets nicely on top of the salad.
Put fresh sprouts on top.
Put all the ingredients for the dressing in a bowl and mix well.
Serve the dressing with the salad.
Place the sliced beets nicely on top of the salad.
Put fresh sprouts on top.
Put all the ingredients for the dressing in a bowl and mix well.
Serve the dressing with the salad.
Image and Recipe by Nordic Adventures via Taverne Agency
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