Beetroot, Carrot & Cabbage Salad

In a large bowl, combine the grated beetroot, grated carrots, and sliced cabbage.

In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), honey, salt, and pepper until well blended.

Pour the dressing over the vegetables and toss well to coat everything evenly.

Sprinkle chopped parsley and toasted seeds or nuts on top (if using).

Let the salad rest for 10 minutes before serving for flavors to meld — or enjoy immediately for extra crunch.

Serving & Storage Tips