This colourful salad is not only gorgeous and delicious but is also extremely nutritious. It can be made with locally sourced ingredients and is very simple to make. The salad is tender, crisp and yummy! And the light dressing brings it all together. It is a versatile salad that can be served with any cuisine.
Ingredients
- For the Salad
- 1 Medium Raw Beet
- 1 Medium Carrot
- 2 Cups Baby Spinach or Lettuce, roughly chopped
- 1/3 Cup Almonds, Slivered
- For the Dressing
- 3 Tbsp Vinegar
- 2 Tbsp Lime Juice
- 2 Tbsp Olive Oil
- 1 Tbsp Fresh Mint or Kothmir, Chopped
- 2 Tbsp Honey
- 1/2-1 Tsp Dijon Mustard
- Black Pepper, Freshly Ground
- 1/4 Tsp Salt
Preparation
Prep: 10 minutes
Cooking: 10 minutes
- First cook the beetroot either by baking in the oven or by cooking in the pressure cooker. Once tender to the blade of the knife, let it cool. Then peel and thinly slice the beetroot.
- Peel the carrot and grate.
- Toast the almonds either in the oven or in a small pan over medium heat until they are fragrant and starting to turn golden on the edges.
- For the dressing, combine all dressing ingredients in a glass jar with a tight-fitting lid. Cover tightly and shake well.
- To serve, assemble the salad in a large serving bowl. Combine the toasted almonds, prepared beet and carrot, roughly chopped spinach/lettuce. Drizzle dressing over the mixture and gently toss to combine. Keep the extra dressing on the table if needed.
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