beetroot carrot salad
Since I’ve moved from blogger to WordPress, its been a huge learning experience for me. I find that when I finally figured out blogger, I moved and now it takes me a while to get use to terms like plugins, widgets, etc. I try to figure out as much as I can and when I fail have to call my daughter.
These days she too is so busy as she is managing quite a few freelance projects which also includes work for my son and daughter in law’s upcoming boutique hotel project The Elementum.She is also trying to promote her own Type.Social as a content creator. Do take a while to check out both the sites.
I cannot believe that my babies are now adults, making their own decisions, trying to find their own niche in this ever competitive world and being ‘parents’ to hubby and me. Yes, parents as they now advise us what we should do. How tables have turned. This got me thinking today and I thought I need to pen it down. I constantly keep on reminding my kids that if ever hubby and I are being stubborn, unreasonable or difficult they need to let us know. Growing old does mean that we’re wiser but that’s not always the case. Its a pity I’m not able to tell my aging dad that he is being stubborn or unreasonable as he thinks that I’m being disrespectful. However, as he is getting older, he forgets that my siblings, cousins, nieces, nephews are all adults and can make their decisions and all have to live their lives, taking care of social and work responsibilities.
Today’s recipe is an easy salad recipe.
Orange and red what a beautiful combination. No, not talking about an outfit coordination but a simple and yet a very healthy and tasteful salad. So far all the beetroot salads I’ve posted have cooked beetroot. But did you know that raw beetroot is edible and equally tasty and healthy.
This is a very simple salad to put together and is a great salt for barbecues, dinner parties, as light lunch or as an accompaniment to a main dish. Adding different kinds of seeds and nuts makes it all that more nutritious. I couldn’t stop adding a few raisins too. Feel free to add the types of seeds, nuts and dried fruits you like. What I like about salads is that we can add or remove any ingredient, make a dressing we like or simply squeeze some lemon, sprinkle a bit of salt and pepper and you’re good to go.
BEETROOT CARROT SALAD
1 cup grated beetroot
1 cup grated carrot
½ cup mixture of sunflower, pumpkin seeds, pine nuts and raisins
Coriander and Lemon Dressing:
1 clove of garlic, minced
2 tbsp lemon juice
2 tbsp chopped fresh coriander
1 tbsp honey
4 tbsp olive oil
½ tsp mustard paste
½ tsp salt
½ tsp pepper powder
parmesan shaving (optional)
- Prepare the dressing by mixing all the ingredients well. I prefer to add all the ingredients in a jar and giving it a good shake.
- Mix the grated carrot and beetroot in a big bowl.
- Roast sunflower and pumpkin seeds lightly.
- Roast the pine nut too.
- Add the seeds, pine nuts and raisins to the salad.
- Add the dressing just before serving.
- Add parmesan shavings or any cheese of your choice if you like.
- Use cranberries instead of raisins.
- Use cheese of your choice if using any.
- Replace coriander with fresh mint.
You may want to check out the following salads:
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