Crunchy Beetroot Salad

Crunchy Beetroot Salad

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Nafeesa Saleh
Nafeesa Saleh
157
Calories
Kcal
3
Protein
gm
9
Fat
gm
16
Carbs
gm
cookingtraditionicon
Other
vegan
Vegan
recipepreparationtime
00:15

For those who don't like to eat raw beetroot can squeeze in this as a snack item. Need to adjust your macros accordingly.

Ingredients

  • listcheckBeetroot - 100gm
  • listcheckolive oil- 10gm
  • listcheckOnion- 20gm
  • listcheckTomato- 10gm
  • listcheckGarlic - 5 gm
  • listcheckSpring garlic - 1 spring
  • listcheckSpring onion- 1 spring
  • listcheckSesame seeds- 3gm
  • listcheckGram flour- 3 gm
  • listcheckLime Juice and salt - as per the taste
  • Method

  • Step-1
    Remove the skin of beetroot ang grate it and keep it aside.
  • Step-2
    Chop all the veggies, onion(10gm), tomato, spring onion and garlic and keep it aside.
  • Step-3
    In a pan, add 5gm olive oil and garlic slits and sauté it until it's light brown. Take it out leaving straining excess butter behind.
  • Step-4
    Now, in the same pan, add moon shaped sliced onion and saute it until it's of light caramel color and keep it aside.
  • Step-5
    In a plate, layer the beetroot at the bottom, then layer the chopped veggies. Sprinkle the sauted onion and garlic.
  • Step-6
    In a pan, add 5gm olive oil and gram flour and roast it until its rawness disappear and then pour it over the salad.
  • Step-7
    Sprinkle the sesame seeds and add dash of lime juice and pinch of salt. Enjoy!
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