2 medium beetroot (washed, peeled and grated)
2 medium carrots (washed, grated)
2 cups of spinach leaves
1/2 cup pumpkin seeds
1/2 cup raw pecans (broken up a little)
as much feta as your heart desires (don’t over do it!)
a good lug of olive oil
2 tbsp balsamic vinegar
In a large mixing bowl, combine all ingredients together – that’s it!
I topped mine with some cucumber and cherry tomatoes but purely for aesthetics! The salad flavours are great as is! I also like adding sultanas, sunflower seeds and chickpeas to this concoction! I like this ingredient combination as unlike most salads, this recipe doesn’t get mushy and smelly over time: each ingredient keeps really well, staying fresh and yum.
This recipe produces a lot of salad which is great for meal prep but if you don’t want to make that much simply half the recipe.
Oh and FYI: Beetroot is a rich source of folate and manganese and also contains thiamine, riboflavin, vitamin B-6, pantothenic acid, choline, betaine, magnesium, phosphorus, potassium, zinc, copper and selenium.