You will need
4 medium beetroot, boiled until just tender, peeled, cooled and grated
2 medium Pink Lady apples, unpeeled and cut into julienne strips¼ cup (60 ml) Ina Paarman’s Reduced Oil Greek Dressing
1 t (5 ml) Ina Paarman’s Vegetable Spice
Cook beetroot the day before and refrigerate. It is easier to grate cold beetroot.
Toss all the ingredients gently with salad servers or two forks. Serve in a bowl.