Beetroot Salad
Beetroot salad is a colorful and nutritious dish that is perfect for a light lunch or dinner. This salad is loaded with vitamins and minerals, making it a great option for people on a vegetarian or vegan diet. It is also gluten-free, making it a suitable option for those with gluten intolerance.
Allergen Information: Contains Nut
Nutrition Facts
Per serving
Energy
64 kcal
Protein
1 g
Carbs
8 g
Fat
3 g
Fiber
2 g
Ingredients
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
lemon juice
1 tbsp (15g)
Olive Oil
1 tsp (5g)
Sesame Seeds
1 tbsp (9g)
Beetroot
0.5 cup, chopped (100g)
Cucumber
0.5 cup, chopped (100g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.5 small cup (50g)
Instructions
Preparation
-Boil chopped beet root for few mins
Cooking Steps
In a large mixing bowl, combine the boiled beetroots, chopped cucumber, chopped onion, chopped tomato, and chopped coriander leaves.
Add salt and black pepper powder. Mix well.
In a separate bowl, whisk together lemon juice and olive oil to make the dressing.
Pour the dressing over the salad and mix well.
Garnish with roasted sesame seeds.
Serve immediately or chill the salad in the refrigerator before serving.