I Can’t Stop Eating This Beetroot, Carrot, and Cabbage Salad 🥕🥬 – New Salad Recipe

1 medium beetroot (peeled and grated)
1 large carrot (peeled and grated)
1 cup of finely shredded cabbage (red or green, or a mix)
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of olive oil
1 teaspoon of honey or maple syrup (optional)
A pinch of salt and freshly ground black pepper
Optional: Chopped fresh parsley or dill for garnish
How to Make It
Prep the Vegetables:
Grate the beetroot and carrot using a box grater or food processor.
Finely shred the cabbage with a sharp knife or mandoline slicer.