Beetroot and Carrot Salad
This nutritious salad will bring a pop of colour to your winter table.
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Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Pitcher
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 tablespoon White vinegar
- 2 bunches Beetroot
- 2 Carrot peeled
- ½ Onion (Spanish/red) finely sliced
- ½ cup Parsley flat-leafed (fresh) chopped
- ¼ cup Orange juice fresh
- 2 teaspoons Maple syrup
- 2 teaspoons Dijon mustard
- ¼ cup Olive oil
- ¼ cup Almonds (toasted)
- 4 Medjool date pitted and sliced
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