Beetroot Carrot Salad
Ingredients
Method
Preparation
- In a dry pan, toast the sesame seeds for 2 to 3 minutes until they are golden and aromatic. Set aside.
- In a large mixing bowl, combine the grated beetroot, grated carrots, and chopped coriander.
- Add the lime juice, olive oil, salt, and pepper to the bowl.
- Toss everything gently until well combined and evenly coated.
- Let the salad sit for 10 minutes to allow the flavors to blend.
- Sprinkle the toasted sesame seeds on top just before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. For an extra crunch, add some chopped nuts or seeds. Experiment with different herbs like mint or parsley for a twist. You can swap lime juice with lemon juice for a different taste profile, or incorporate some feta cheese for a creamy element.
