Beetroot Salad

Beetroot Salad

Servings - 2 - 3

INGREDIENTS
Beetroot - 125 grams

Carrots - 30 grams

Water - 75 milliliters

Almonds - 2 tablespoons

Peanuts - 2 1/2 tablespoons

White sesame seeds - 2 teaspoons

Balsamic vinegar - 2 tablespoons

Olive oil - 2 tablespoons

Lemon juice - 1 tablespoon

Honey - 1 1/2 tablespoons

Salt - 1/2 teaspoon

Black pepper - 1/4 teaspoon

White spring onions - 1 tablespoon

Green spring onions - 2 teaspoons

Coriander - 1 1/2 teaspoons

Almonds - for garnishing

PREPARATION

1. Take a pan, add 125 grams beetroot, 30 grams carrots, 75 milliliters water and mix it well.
2. Cover it with lid and cook for 5 - 7 minutes.
3. Open the lid and remove it from heat.
4. Take a another pan, add 2 tablespoons almonds, 2 1/2 tablespoons peanuts, 2 teaspoons white sesame seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
5. In a bowl, add 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 1/2 tablespoons honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. In a mixing bowl, add the boiled beetroot and carrots, add roasted peanuts and almonds, prepared dressing, 1 tablespoon white spring onions, 2 teaspoons green spring onions, 1 1/2 teaspoons coriander and mix it well.
7. Garnish with almonds.
8. Serve.