Add a pop of colour to your plate with our Rainbow Carrot Beet Salad with Cranberries and Yogurt Dressing! ? Great for enjoying with your favourite roasted protein or even on its own.
Preparation time : 20 minutes
Serves : 4 – 6
Ingredients :
- 6 kale leaves
- 2 beetroot, peeled
- 1 carrot, peeled
- ¼ red cabbage
- ½ cup dried cranberries
- ¾ cup Greek yogurt
- 2 tbsp lemon juice
- 1 clove garlic, chopped
- 1 tsp dijon mustard
- 1 tbsp olive oil
- Salt
- Pepper
Method :
- Remove the inner ribs from the kale and cut into fine lengths. Finely shred the beetroots, carrot and cabbage using a mandolin with a julienne attachment. Season lightly with salt and pepper.
- Combine the yogurt, lemon juice, garlic, mustard, olive oil, salt and pepper in a blender until smooth.
- Toss the salad before serving and drizzle the dressing over the top.
- Sprinkle with dried cranberries.
Recipe by A Better Choice
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