Raw Beetroot, Apple & Egg Salad with Cumin Vinaigrette |(Vegetarian)

Hey, Friends! Today feels just Amazing! Christmas is upon us, and I feel like singing and smiling over and over again. I just can't help myself lately but smile at any stranger who crossed my path. Some of them smile me back, and some of them look at me like; mmm mmmm...what is she smiling about! But I don't mind life has many beautiful things that deserve a happy heart and a smile

And been able to celebrate Christmas with the people I love is one of those things. Just been able to gather, have time to talk and cheer over a simple meal would be more than enough for me. I’ve always enjoyed simple, satisfying meals, and I have many favorite recipes. Most of them are here in the blog, and many of them have flavors that are also influenced by my home country.

This raw beetroot salad is one of them. Kind of an Argentinian staple. It is a humble, simple salad but very flavorful too. There are many variations from where I come from, and everyone gives its personal twist according to taste. This salad is one of the variations I enjoy the most. Sure, it is mainly shredded beets, but that’s the best part of this salad. You can serve this as a side dish and add any other root vegetables, fruits (and even nuts) of your choice. This crunchy, tasty, nutritious, vegetarian salad could fit just right on any Christmas table, and perhaps even be the salad that everyone would like to try. Give it a try!  

Warmest holiday greetings and wishes of love and peace to you and your loved ones!



Serves 2 Adults

This salad is a great Serve as a side dish. But you can also just eat by itself as a quick lunch.

For the Salad:

3 Medium Beetroots
1 Medium Green Apple
3 Hard-Boiled Eggs
Some Beetroot Leaves (optional) to garnish

For the Cumin Vinaigrette:

Apple Vinegar 
Olive oil

Preparing the Raw Beets Salad:

> Wash and peel the beetroots. Shred or grate beets using a food processor's shredding attachment blade. Or simply use a grater or spiralizer. Do the same with the green apple. Put everything in a bowl and pour it with the cumin vinaigrette. Mix well. 

> Transfer to a serving plate. Cut eggs into wedges or slices and add to the beet + apple Vinaigrette mix. Garnish with Beetroot leaves!

Preparing the Cumin Vinaigrette:

> Combine one part vinegar plus three parts oil. Add one or two tsp. of ground cumin {more or less -according to your taste}, then add salt to taste. Mix vigorously. Pour over the salad, garnish with beetroot leaves.