Ingredients:
2 medium beetroots (beets) – cooked, peeled and cubed.
2 medium endive. Washed and sliced very thin.
1 small fennel bulb. Washed and sliced thin or shaved using a mandolin.
1 tablespoon of cranberries
1/2 cup of walnuts, pecan nuts or pine nuts.
About 2 cups of parsley or rocket. Washed.
Optionally: 1/2 cup of cubed dairy free feta or ricotta cheese or similar
Ingredients for the salad Dressing:
1/2 tsp of dijon mustard
1 tablespoon of maple syrup
1.5 tablespoons of apple cider vinegar
2.5 tablespoons of good olive oil
1 pinch of salt
Steps:
Combine salad dressing ingredients in a small bowl. Whisk with a fork to emulsify.
Gently combine salad ingredients in a medium bowl.
Serve, drizzling the dressing over the salad.