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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




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