Beet And Carrot Salad

Beetroot and carrot salad with Italian dressing. This recipe has featured on the show Khanakhazana.

New Update
Beet And Carrot Salad
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 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


  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

Calories 543
Carbohydrates 46.9
Protein 8.5
Fat 35.6
Other Fiber Fiber- 20.3gm