Crisp Raw Beetroot and Apple Salad

Prepare the vinaigrette by whisking together the minced shallot, extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, sea salt, and black pepper in a large mixing bowl until fully emulsified.

💡 Tip: Letting the shallots sit in the lemon juice for a couple of minutes before adding the oil helps mellow their sharp bite.

Add the prepared raw beetroot matchsticks and Granny Smith apple matchsticks directly into the bowl with the vinaigrette.

💡 Tip: Wear kitchen gloves while slicing the beets to prevent your hands from staining.

Toss the ingredients thoroughly until the beets and apples are completely and evenly coated with the dressing.

Fold in the chopped fresh flat-leaf parsley right before serving to maintain its bright green color and fresh flavor.

💡 Tip: For an extra layer of texture, you can optionally top the salad with toasted sunflower seeds or crumbled goat cheese.