Ingredients
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp maple syrup
- 2 tsp wholegrain mustard
- 1 salt
- 1 pepper
- 2 beetroots
- 2 carrots
- 1.5 apples
- 75 g walnuts
- 1 handful parsley
Steps
- Mix olive oil , lemon juice , maple syrup , wholegrain mustard in a small bowl. Season with salt and pepper to taste. Set aside.
- Peel beetroots and carrots - although if the skin is thin and the veggies are organic you may want to leave most of the tender skin on.
- Quarter and core the apples - there is need to peel them.
- Use a shredding attachment on your food processor and shred all three ingredients coarsely. If you don’t have a food processor, you could grate them by hand but it will take longer.
- Toast walnuts in a small frying pan - tossing frequently - or in a 160 °C oven until for about 8-10 minutes - until fragrant and golden.
- Combine grated ingredients and chopped parsley in a large bowl, stir the dressing through. Serve with chopped toasted walnuts on top.