5 second beetroot salad
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 10 minutes
- Servings 4 portions
- 400 g raw beetroot, peeled and cut into quarters (see Tips)
- 100 g carrot, cut into pieces (see Tips)
- ¼ red onion (approx. 45 g)
- 1 green apple (approx. 95 g), cored and cut into quarters
- 2-3 sprigs fresh coriander, leaves only, to taste
- 2 tbsp olive oil
- 20 g lemon juice (approx. ½ lemon)
- 1 pinch salt, to taste
- per 1 portion
- Calories 642.2 kJ / 152.9 kcal
- Protein 2.4 g
- Carbohydrates 12.8 g
- Fat 9.4 g
- Saturated Fat 1.6 g
- Fibre 5.4 g
- Sodium 102.2 mg
Preparation
1. Place beetroot, carrot, onion, apple, coriander, oil, lemon juice and salt into mixing bowl and chop 2-3 sec/speed 5.
2. Scrape down sides of mixing bowl with spatula and chop for a further 2-3 sec/speed 5. Repeat if necessary until desired consistency is achieved, then serve.
Tips & Tricks
- To use your blade cover and peeler refer to the user manual for instructions on inserting and removing.
- Serve on a bed of spinach leaves with crumbled goat's cheese or feta and toasted pepitas or pistachios.
- For extra flavour or to sweeten your salad, slightly add 1 teaspoon pomegranate molasses when adding beetroot.
