Rainbow Root Salad
Dr. Amy Sapola
2 cups Red Beets
2 cups Gold Beets
2 cups Candy Stripe Beets
2 cups Purple Carrots
2 cups Red Cabbage
2 tbsp Rice Wine Vinegar
1/4 cup Olive oil
2 tbsp Apple Cider Vinegar, optional
1 Shallot, diced, optional
Salt and Pepper, to taste
Mix all of the chopped vegetables together into the bowl.
Add microgreens and mix, optional.
Mix up all of the dressing ingredients, drizzle over the salad and mix.
Serve immediately.
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