Beetroot salad with red cabbage and onion

Photographer: HFG staff

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Make this healthy vegan beetroot salad with its mix of purple foods. Add flaxseed oil for its high omega-3 content. It's gluten and dairy-free too!

Serves: 2

Time to make: 10 mins

Hands-on time: 10 mins

Ingredients

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¼ red cabbage, finely grated
½ red onion, finely grated
1 large or 2 small raw beetrootbeetsXs, finely grated
2 tablespoons flaxseed oil
1 teaspoons honey
1 teaspoons balsamic vinegar
½ garlic clove, finely chopped
1 teaspoons toasted sesame seeds

Instructions

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1 Mix the cabbage, onion and beetroot together in a large serving bowl. Combine the flaxseed oil, honey and balsamic vinegar in a small bowl, then add the garlic. Stir well and drizzle over the grated vegetables.

2 Sprinkle with the toasted sesame seeds and season with black pepper. Mix together thoroughly and serve. If you like, you can prepare the dressing in advance and mix it with the vegetables just before serving.

Nutrition Info (per serve)

Calories 185cal

Kilojoules 774kJ

Protein 3.1g

Total fat 12.8g

–Saturated fat 1.8g

Carbohydrates 15.3g

–Sugars 13.5g

Dietary fibre 5.3g

Sodium 39mg

Calcium 86mg

Iron 1.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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