A colorful, fruity and healthy salad made with raw grated beetroot, carrots and tart apples, tossed in a honey‑mustard dressing with red wine vinegar, and topped with flaxseeds and sunflower seeds.
Peel and coarsely grate the beetroot, then spread it on a serving plate (wear kitchen gloves to avoid staining). Peel and coarsely grate the carrots and add them to the beetroot. Quarter the apple, remove the core, coarsely grate the quarters, drizzle with lemon juice, and pile the apple mixture in the center of the plate.
For the dressing, mix honey, mustard, red wine vinegar, salt and pepper, then drizzle the dressing over the salad. Sprinkle the salad with flaxseeds and sunflower seeds. Serve with a slice of whole‑grain or sourdough bread.
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