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Beetroot, Fennel & Carrot Salad

Beetroot, Fennel & Carrot Salad

Beetroot, Fennel & Carrot Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 8-10
  • 4 medium beetroot, peeled and grated
  • 3 medium carrots, peeled and grated
  • 1 ½ c red cabbage, finely sliced
  • 1 fennel bulb, finely sliced
  • ½ c fresh mint, finely chopped
  • ¼ c currants
  • ¼ c sunflower seeds
  • ¼ c pumpkin seeds
  • 2 T pomegranate molasses
  • 2 T balsamic vinegar
  • 3 T lemon juice
  • 1 T maple syrup
  1. Lightly toast the sunflower and pumpkin seeds in a small pan over a low heat until slightly brown, shaking occasionally. Allow to cool.
  2. In a large serving bowl, combine the beetroot, carrot, red cabbage, fennel, mint and currants.
  3. Combine the dressing ingredients in a small container and shake to combine.
  4. Just before serving, drizzle the dressing over the top of the salad and sprinkle with the seeds.

About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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