Beet And Carrot Salad Beetroot and carrot salad with Italian dressing. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update 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 Advertisment Ingredients list for Beet And Carrot Salad 2 medium Beetroot boiled 2 medium Carrots boiled 1 tablespoon Sesame seeds (til) 1 teaspoon Cumin seeds 1/2 teaspoon Ginger grated 1/2 teaspoon Sea salt 2 tablespoons Extra virgin olive oil 1 1/2 tablespoons Vinegar a few Iceberg lettuce leaves a few leav a few drops Romaine lettuce Method Advertisment 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 #Beetroot #Carrots #Cumin seeds #Extra virgin olive oil #Ginger #Iceberg lettuce leaves #Romaine lettuce #Sea salt #Sesame seeds (til) #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article