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Carrot and Beetroot Salad

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A fresh and vibrant salad featuring sweet carrots and earthy beetroot tossed in a tangy lemon-soy dressing, garnished with crunchy sesame seeds and fresh herbs.

Ingredients

Scale
  • 3 carrots, peeled and julienned
  • 1 beetroot (Chioggia or Red), julienned
  • 2 tablespoons sesame seeds
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped spring onion
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Juice of 1/2 lemon
  • 1/2 teaspoon chili flakes
  • 1 tablespoon soy sauce
  • 1 teaspoon maple syrup

Instructions

  1. Peel and julienne the carrots and beetroot. Add to a mixing bowl.
  2. In a dry skillet over medium heat, toast sesame seeds for 2 to 3 minutes until golden and fragrant.
  3. In a small bowl, whisk together olive oil, lemon juice, chili flakes, soy sauce, maple syrup, and garlic.
  4. Add chopped spring onion and parsley to the bowl of veggies.
  5. Pour over the dressing and toss to coat.
  6. Sprinkle toasted sesame seeds on top.
  7. Serve immediately or refrigerate for up to 3 days.

Notes

For a high-protein meal, add tofu, chickpeas, or grilled chicken. Store in an airtight container for up to 3 days. Do not freeze.

Nutrition

Keywords: salad, carrot, beetroot, healthy, gluten free

Find it online: https://alexandrarecipes.com/carrot-and-beetroot-salad-2/