Beetroot and Almond Salad

Suitable for dairy free, gluten free, vegetarian, and vegan diets.*

Makes 895 g.

250 g beetroot
250 g apples
40 g almonds
100 g mung bean sprouts
50 g mint
50 g parsley
40 ml lemon juice
40 ml orange juice
40 ml flax seed oil
15 ml cider vinegar
20 ml rice syrup

Julienne Beetroot and apple Soak Almonds Make dressing mix mint through rice syrup. Combine all


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.