500 gr raw beets
4 carrots or 150 gr raw vegetables carrot julienne
100 gr arugula
100 gr feta cheese
25 ml olive oil
15 ml apple cider vinegar
Method of preparation
Cut the ends of the beets on a large cutting board. Peel the beets with a vegetable peeler and, if necessary, cut a thin slice from the top and bottom. The tuber should then be rinsed under running water.
Take a large container and finely grate all of the beets over it. Repeat with the remaining four carrots. Take four plates and evenly distribute the arugula. Garnish with the grated carrot and beets and feta cheese.
To make the dressing, combine the olive oil and apple cider vinegar in a mixing bowl. Drizzle the dressing over the detox salad and serve. Take joy in your meal.