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Carrot and Beetroot Salad

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A fresh and vibrant salad combining sweet root vegetables with a sharp dressing, perfect for a healthy side or light meal.

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 vegetables.
  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. The salad can be stored in an airtight container for up to 3 days.

Nutrition

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

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