1/2 cup grated beetroot
1/2 cup grated carrot
1 small red onion thinly sliced
1 medium red tomato thinly sliced
1/4 cup red capsicum thinly sliced
1 tbsp apple cider vinegar
1/2 tsp raw unrefined sugar (optional)
5-8 basil leaves
1 tbsp olive oil
salt & pepper to taste
For dressing: In a small bowl add the oil, vinegar, sugar, salt & pepper and whisk it well.
Now in a bigger bowl add in the beetroot, carrot, onion, tomato & capsicum.
Pour in the dressing and toss the vegetables well until all the salad is well coated in it.
Serve cold garnished with fresh basil leaves.