Beet Root, Apple and Spinach Salad
Earthy gluten-free salad including shredded beet roots, honey crisp apples and baby spinach along with capers, roasted sunflower seeds, lime juice, salt and feta cheese!
My kids love boiled beet roots so I always have them handy in the fridge. I like to boil them over the weekend in an instant pot on high pressure for 20 minutes if small to medium size, or for 40 minutes if big. And during weekdays, I use them in kids lunch boxes, for sandwiches and for salad!
This recipe was a trial and error thing. I had few ingredients handy one day and just wanted to have light but refreshing dinner option. So I came up with this recipe and guess what, it turned out really really good! This is definitely going to be my go to recipe on busy days!
It is so easy to put together as I literally shred boiled beet roots and apples. Cut baby spinach in ribbons, added rest of the ingredients, mix it and enjoyed it! The capers give this recipe a nice kick along with feta cheese, lime juice and salt!
My family loves it, I hope your does too!
Happy and Healthy Eating!
Beet Root, Apple and Spinach Salad
Ingredients
- 1 cup Shredded Honey crisp apples peeled and shredded
- 1 cup Shredded Boiled Beet Roots boiled, cool down, peeled and shredded
- 1 cup Chopped Organic Baby Spinach cut them in thin ribbons
- ¼ cup capers without the salty water
- ¼ cup Roasted Sunflower Seeds
- ¼ cup Feta Cheese
- 2 tbsp Fresh Lime Juice
- ¼ tsp Salt
Instructions
- Mix all ingredients together and let it rest in the refrigerator for at least 30 minutes.
- Serve it cold as a side or just a light meal!