Beetroot, Carrot and Cilantro Salad

Scorching summers…skipping meals????…. Try this crispy, crunchy salad loaded with nutrition prepared with beetroot, carrot, fresh cilantro, lightly toasted pepitas and walnuts drizzled with tangy and zesty fresh orange juice dressing.

Preparation Time: 10 minutes

Lightly toasting of Pepitas and broken Walnuts: 02 minutes

Serves: 2

Ingredients and Quantity:

Beetroot, raw, peeled, cut into juliennes and then chop- 01 no.

Carrot, peeled and grated- 01 no.

Cilantro, fresh, chopped- 1/4^th bunch

Pepitas, lightly toasted- ½ tbsp.

Walnuts broken, lightly toasted- ½ tbsp.

For the Salad Dressing:

Fresh orange juice- 01 tbsp.

Extra Virgin Olive Oil- 01 tbsp.

Honey organic- ½ tbsp.

White pepper powder-1/4^th tsp.

Salt- To taste

Method:

In a salad bowl, combine all ingredients mentioned from carrot to walnuts

Mix lightly with the help of a fork.

In a small bowl prepare the salad dressing by mixing all the ingredients mentioned from fresh orange juice to salt.

Now add beetroot to the other ingredients in the salad bowl.

Just before serving add the salad add the dressing and gently toss the salad.

Serve cold.

 Chef Tips:

1. Add the dressing to the salad just before service, in order to prevent it from becoming soggy.
2. The reason for adding beetroot in the end is ,as the entire salad will absorb the dark pink color of the beetroot, leaving the salad without the actual burst of various colors i.e. carrots, cilantro.
3. You may add more vegetables of your choice like baby spinach.
4. You may add lightly toasted white sesame seeds.