Beet and Carrot Salad

Beets, which can be used from July to September, should become the main ingredient of summer salads. Add carrots to make the dish even richer in vitamins.

Details

  • Preparation Time: 23 minutes
  • Cooking Time: 7 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Turnip

  • 600 g Carrot, fresh

  • 2 pinch Salt, table

  • 2 spoons Oil, olive

  • 2 spoons Juice, lemon

  • 1 handful Sesame seeds, roasted

Steps

  1. Wash the beets and carrots, peel them, and slice them into wide strips. Place them in a large bowl and season to taste with salt, lemon juice, and oil. Place a pan on the stove and toast the sesame seeds without oil. Shake the pan frequently to ensure the sesame seeds toast evenly. Sprinkle the toasted sesame seeds over the salad.

  2. Place the bowl in the refrigerator for at least 15 minutes, then serve the salad to your guests.

Nutrition Information (Per 100g)

  • Calories: 61.74 kcal
  • Fat: 2.76 g
    • Saturated Fat: 0.28 g
  • Carbohydrates: 8.15 g
    • Sugars: 3.59 g
  • Protein: 0 g
  • Fiber: 1.66 g