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| Main Ingredients | Beetroot, Carrots |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2 medium beetroots, boiled
- 2 medium carrots, boiled
- 1 tablespoon sesame seeds (til)
- 1 teaspoon cumin seeds
- 1/2 teaspoon grated ginger
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons vinegar
- A few iceberg lettuce leaves
- A few romaine lettuce leaves
Method
- Peel and halve the beetroots and cut into thick slices.
- Halve the carrots and slice diagonally. Heat a non stick pan and toast the sesame seeds till light brown. Set aside.
- Add the cumin seeds to the same pan and dry roast lightly. Set aside. Place the grated ginger, sea salt and cumin seeds in a mortar and pound. Add oil and vinegar and mix well.
- Place the carrots in a bowl, add half of the dressing and mix. Add the beetroot slices and the remaining dressing and mix. To serve spread some hand torn lettuce on a serving plate, put the salad over them and chill.
- Sprinkle toasted sesame seeds and serve.
Nutrition Info
| Calories | 543 |
| Carbohydrates | 46.9 |
| Protein | 8.5 |
| Fat | 35.6 |
| Other Fiber | Fiber- 20.3gm |
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