Ingredients
1/2 red onion, finely diced
2 tablespoons apple cider vinegar
1 teaspoon mustard
4 tablespoons olive oil
3 medium beets, peeled and grated (I suggest using kitchen gloves or peeling the beets under running water to avoid skin stains)
1 large carrot, grated
1/3 cup black olives, pitted and sliced (the less salty Spanish olives are best)
1/4 cup chopped parsley (a good handful of fresh parsley)
1/2 teaspoon sea salt
Instructions
Before you start grating the beets and the carrots, start by marinating the onions. In a large salad bowl, combine the chopped onions with the vinegar, mustard, and olive oil and stir through. Leave for 5-10 minutes.
Add the grated beets, carrots, olives, and parsley to the bowl and season with salt. Stir through well, making sure the onions and the marinade coat the vegetables evenly. This becomes your salad dressing!
Serve right away or store in the fridge, in an airtight container, for 3-4 days.
- Prep Time: 10 minutes