Beet And Carrot Salad

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

1. Peel and halve the beetroots and cut into thick slices.
2. Halve the carrots and slice diagonally. Heat a non stick pan and toast the sesame seeds till light brown. Set aside.
3. 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.
4. 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.
5. Sprinkle toasted sesame seeds and serve.

Nutrition Info