Prep Time

Servings

10-15 Min

4 as a main,
8 as a side

 

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!
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Dial up your nutrition the smart way

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100% natural

Vegan friendly

Gluten free

Preservative & additive free

No refined sugars

Traceable ingredients