Colorful Beetroot, Carrot, and Cabbage Salad

Combine the Veggies: In a large bowl, toss together grated beetroot, carrots, and shredded cabbage.

Prepare the Dressing: In a small bowl, whisk olive oil, apple cider vinegar, honey, salt, and pepper until smooth.

Mix It Up: Pour the dressing over the vegetables and toss until evenly coated.

Add Final Touches: Sprinkle chopped parsley over the salad. Add sunflower seeds or walnuts for extra crunch, if desired.

Let It Sit: For the best flavor, allow the salad to rest for at least 30 minutes before serving.

Serving and Storage Tips