
What You’ll Need
1 Medium Red Onion (110 gr) 1 Teaspoon (3 gr) of Sea Salt 2 Tablespoons (22 gr) of Apple Cider Vinegar 1 Large Beetroot (250 gr) 1/8 Cup (20 gr) of Pumpkin Seeds 1/4 Cup (20 gr) of Walnuts A handful of Fresh Basil Leaves Sea Salt and Black Pepper to taste 1/2 Tablespoons 5 gr) of Apple Cider Vinegar 1 Tablespoon (10 gr) of Olive OilRaw Vegan Beetroot Salad In Under 10 Minutes!
Peel and slice the red onion in half, then slice into long thin strips. Place into a bowl, add 1 teaspoon of sea salt, and 2 tablespoons of apple cider vinegar, and massage the onion slices for a couple of minutes, until they start to soften. Transfer into a serving bowl and set aside. Put on some gloves, then peel and finely slice the beetroot into long thin strips, the thinner the better, and add to the serving bowl. Roughly chop the fresh basil leaves, and add to the bowl along with the pumpkin seeds and crushed walnuts. Finally, add the olive oil and remaining 1/2 tablespoon of apple cider vinegar. Season with sea salt and black pepper to taste. Mix, taste and adjust seasoning if needed, and dig in!

Raw Vegan Beetroot Salad
This Raw Vegan Beetroot Salad takes just 10 minutes to prepare, is packed with goodness, and perfect for a hot day!
Ingredients
- 1 Medium Red Onion - 110 gr
- 1 Teaspoon - 3 gr of Sea Salt
- 2 Tablespoons - 22 gr of Apple Cider Vinegar
- 1 Large Beetroot - 250 gr
- 1/8 Cup - 20 gr of Pumpkin Seeds
- 1/4 Cup - 20 gr of Walnuts
- Handful of Fresh Basil Leaves
- Sea Salt and Black Pepper to taste
- 1/2 Tablespoons - 5 gr of Apple Cider Vinegar
- 1 Tablespoon - 10 gr of Olive Oil
Instructions
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Peel and slice the red onion in half, then slice into long thin strips. Place into a bowl, add 1 teaspoon of sea salt, and 2 tablespoons of apple cider vinegar, and massage the onion slices for a couple of minutes, until they start to soften.
-
Transfer to serving bowl and set aside.
-
Put on some gloves, then peel and finely slice the beetroot into long thin strips, the thinner the better, and add to the serving bowl.
-
Roughly chop the fresh basil leaves, and add to the bowl along with the pumpkin seeds and crushed walnuts.
-
Add the olive oil and remaining 1/2 tablespoon of apple cider vinegar. Season with sea salt and black pepper to taste.
-
Mix, taste and adjust seasoning if needed, and dig in!

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I love beetroot! It is so delicious and healthy!
brighten up the blood…ENERGY!
So glad you like the salad Tsif! 🙂 Raw beetroot sure is healthy. It’s one of the reasons I love this salad so much! 🙂