Nafeesa Saleh

 | 1 minute to read
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Crunchy Beetroot Salad

Crunchy Beetroot Salad

Cook Duration 00:15
Food TypeVegan
Recipe Calories 157kcal
Protein
3gm
Fat
9gm
Carbs
16gm

Ingredients

  • Recipe Ingredients listBeetroot - 100gm
  • Recipe Ingredients listolive oil- 10gm
  • Recipe Ingredients listOnion- 20gm
  • Recipe Ingredients listTomato- 10gm
  • Recipe Ingredients listGarlic - 5 gm
  • Recipe Ingredients listSpring garlic - 1 spring
  • Recipe Ingredients listSpring onion- 1 spring
  • Recipe Ingredients listSesame seeds- 3gm
  • Recipe Ingredients listGram flour- 3 gm
  • Recipe Ingredients listLime Juice and salt - as per the taste

Direction

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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