Ingredients 

Salad

• 3 medium beetroot (about 500g), peeled and grated
• 4 medium carrots (about 500g), peeled and grated
• 2 apples, grated
• ¾ cup sultanas 
• ½ cup pumpkin seeds 
• ½ cup sunflower seeds 
• ½ cup sesame seeds 

Dressing

• 2 tbsp balsamic vinegar  
• 2 tbsp pomegranate molasses  
• ¼ cup orange juice 
• ¼ cup olive oil 
• 1 tbsp maple syrup 
• 1 scoop Double Shot
• Finely chopped parsley, for garnish

Method

Prepare the ingredients

• Peel and grate the beetroot, carrots, and apples. (Tip: A food processor with a grating attachment will speed this up!)
• Add them to a large salad bowl with the sultanas, pumpkin, sunflower, and sesame seeds.

Make the dressing

• In a small bowl or jar, whisk together the balsamic vinegar, pomegranate molasses, orange juice, olive oil, maple syrup, and Double Shot.
• Stir well until smooth, making sure the Double Shot is fully dissolved.

Combine and serve

• Drizzle the dressing over the salad and toss everything together until well-coated.
• Garnish with fresh parsley.
• Enjoy immediately, or store in an airtight container in the fridge for up to 3 days—the flavours only get better over time!