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Beetroot, Apple & Carrot Salad

Beetroot, Apple & Carrot Salad

Beetroot, Apple & Carrot Salad

Did you know that both beetroot and carrot are amazing superfoods? Beetroot is rich in folate, magnesium, nitrates and antioxidants. Grated raw carrot contains unique fibres that support the liver in its detoxification role and helps support gut health.

Serves: 4 as a side dish




  • 3 Medjool dates, pitted
  • ¼ cup boiling water
  • 1 tsp dried thyme
  • 1 tbsp capers
  • 1 clove garlic, crushed
  • ½ tsp sea salt
  • 2 tsp Dijon mustard
  • ¼ cup apple-cider vinegar
  • ½ cup extra-virgin olive oil
  • 2 beetroot, grated
  • 2 carrots, grated
  • 2 apples, thinly sliced
  1. To make dressing, place dates in small bowl, top with boiling water, and set aside to soften. When dates are soft, place thyme, capers, garlic, sea salt, Dijon mustard, apple-cider vinegar and olive oil in blender with dates and water and blend for 1 min until smooth. Pour into clean jar and set aside while preparing salad.
  2. Place grated beetroot, carrots and 1 thinly sliced apple in large mixing bowl. Add ⅓ cup of dressing and toss together until combined.
  3. Serve on large serving platter and top with remaining sliced apple.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.