Hot summers or not, salads have become my go to meal. I'm trying to incorporate more and more veggies and nuts in my diet. Here's a very simple recipe anyone can prepare.
All ingredients used in this recipe are purchased from online app stores:
Big Basket and Gourmet Garden for Veggies and Cheese
Visit Youtube English and Tamil Channel for recipe video 😊
Beetroot Carpaccio
150 Grams Beetroot
3 to 4 Pieces Almonds and Walnuts
2 Tbsp Feta Cheese
1 Tbsp Olive Oil or Salad Oil
2 Cloves Garlic
1/4 Tsp Pepper Powder
1/4 Tsp Salt Optional
40 Grams Rocket leaves
1 Tbsp Lime Juice
Boil 2 cups water on medium flame.
Wash and add the beetroot to the boiling water and cook until tender.
Once the beets are cooked drain and reserve on a plate, allow it to cool.
Separate rocket leaves and rinse it twice and place it in a colander to drain out excess moisture.
Using a peeler or blunt-knife gently peel the beets and place it in a air tight box and refrigerate till chilled or allow the beets to reach room temp to slice it.
Using a chips slicer or sharp knife slice the beets into thin coins and reserve on a plate.
Wash and peel garlic. Using a cheese grater, grate and reserve the garlic.
Heat a pan on medium add the walnuts and almonds and dry roast till light brown.
Remove the roasted almonds and walnut on a plate, allow it to cool.
Once the toasted nuts have cooled, roughly chop and reserve.
In a small bowl add olive oil, add the grated garlic, salt, pepper, and lime juice and mix well.
To assemble the salad on a serving plate place one layer of sliced beets then top it with dressing, followed by roasted almonds and walnuts.
Crumble and top the salad with feta cheese and rocket leaves...Enjoy!
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