Quick and Easy Broccoli Beet Salad
This simple broccoli beet salad comes together in less than 30 minutes! It is full of flavor and nutrients.
Ingredients
- 6 cups broccoli florets
- 1 lage beet
- ½ cup dried cranberries unsweetened
- ¼ cup apple cider vinegar
- 2 tablespoon dijon mustard
- 2 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- Freshly ground black pepper to taste
Instructions
- Add the broccoli florets and dried cranberries to a large mixing bowl.
- Grate the beet using a box grater or the shredding attachment of a food processor.
- Add the shredded beet to the mixing bowl.
- Mix the apple cider vinegar, dijon mustard, maple syrup, extra virgin olive oil, salt, onion powder and a few grinds of black pepper in a small mixing bowl until combined.
- Add the dressing to the broccoli beet salad. Mix well until ingredients are evenly distributed.
- If time permits, let the salad to sit for 15 to 30 minutes to allow flavors to combine. Enjoy!
Notes
- You can leave the skin on the beet, just make sure it wash it well before grating it.
- For maximum flavor, let the broccoli beet salad sit for 15-30 minutes to marinate the flavors together.
- I recommend using unsweetened, dried cranberries however you may also use reduced sugar dried cranberries.
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