Recipes
vegan
Crunchy Beetroot Salad
By Nafeesa Saleh
⏳ Prep Time: 15 minute
18 Feb 2020
Nutritional Overview
Calories
157 kcal
Protein
3 gm
Carbs
16 gm
Fats
9 gm
Ingredients
Beetroot - 100gm
olive oil- 10gm
Onion- 20gm
Tomato- 10gm
Garlic - 5 gm
Spring garlic - 1 spring
Spring onion- 1 spring
Sesame seeds- 3gm
Gram flour- 3 gm
Lime 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(gm), tomato, spring onion and garlic and keep it aside.
Step 3
In a pan, add gm 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 gm 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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