1 large beetroot, grated
2 medium carrots, grated
1 small piece of fresh ginger, grated
2 tablespoons olive oil
1 teaspoon apple cider vinegar
Salt and pepper to taste
Instructions:
Peel and wash the beetroot and carrots, then grate them into a large bowl.
In a small bowl, whisk together the grated ginger, olive oil, apple cider vinegar, salt, and pepper.
Pour the dressing over the grated beetroot and carrots, tossing well to combine.
Serve this light and crisp salad as a fresh lunch or side dish. It’s perfect for supporting liver function and clearing blood vessels.
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