INGREDIENTS
1 medium raw beetroot, peeled and grated
1 medium-large carrot, peeled and grated
2 c of spinach or arugula, roughly chopped
¼ c edamame beans
Dressing
3 T apple cider vinegar
2 T lime or lemon juice
14g olive oil
1 T chopped fresh mint or cilantro
1 T sugar free maple syrup
1 T Dijon mustard
Salt and pepper to taste
METHOD
Combine ingredients for the dressing, set aside.
In a separate bowl, add beets, carrot, spinach and edamame beans. Mix well.
Add dressing to salad, mix through.
Chill and serve.
Serves 2