Beetroot Salad

Excellent balance between the sweetness of the beetroot and the tanginess of the celery. Perfect too as a sandwich filling.
20 minutes


Grate the beetroots, thinly slice the stalk of celery and the onion and coarsely chop the walnuts. Combine all the ingredients and season with salt, pepper, finely-chopped parsley and oil. Sprinkle with hemp seeds and serve with Black Olive & Sundried Tomatoes Breadsticks.

This recipe was created in cooperation with Stefania from the wonderful food blog La Tortoise.

Beetroot(s) 2
Celery 1 stalk(s)
Onion 1
Walnuts Lifefood Product to taste
Sea Salt to taste
Black Pepper to taste
Parsley to taste
Olive Oil to taste
Hemp Seeds Lifefood Product to taste