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Beet And Carrot Salad

A vibrant salad of roasted beets and carrots with a zesty ginger-cumin dressing, served on a bed of crisp lettuce and topped with toasted sesame seeds. This recipe has featured on the show Khanakhazana.

New Update
Main IngredientsBeetroot, Carrots
CuisineFusion
CourseSalads
Prep Time11-15 minutes
Cook time6-10 minutes
Serve4
TasteMild
Level of CookingEasy
OthersVeg

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

Calories543
Carbohydrates46.9
Protein8.5
Fat35.6
Other FiberFiber- 20.3gm
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