Carrot Beet Amaranth Super Salad Recipe
A vegetarian Continental recipe with beetroot - julienned, carrots (gajjar) - julienned, amaranth seeds (rajgira) - lightly toasted. Ready in 35 min, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To make the Carrot Beet Amaranth Super Salad Recipe first combine the beets and carrots in a salad bowl
carrots (gajjar) - julienned(1 cup)amaranth seeds (rajgira) - lightly toasted(1/4 cup) - 2
Drizzle in the tahini and extra virgin olive oil to the beets and carrots
carrots (gajjar) - julienned(1 cup)tablespoons tahini - for dressing(2) - 3
Top it with the chopped dried figs, chopped basil leaves and toss it all very well
tablespoons basil leaves(2)tablespoons dried figs - chopped(2) - 4
Toast the amaranth and sesame seeds next
amaranth seeds (rajgira) - lightly toasted(1/4 cup)tablespoons sesame seeds (til seeds) - toasted(2) - 5
To do this, put them in a non stick pan, and saute them lightly over a low-medium flame
amaranth seeds (rajgira) - lightly toasted(1/4 cup) - 6
Ensure you do not have the heat too high, so that they do not burn
- 7
Set them aside to cool
- 8
Once the amaranth is cooled down, add it to the above beet and carrot salad mixture only when you are ready to serve
amaranth seeds (rajgira) - lightly toasted(1/4 cup) - 9
This is to ensure that they don’t get soggy and lose the crunch
- 10
Check the salt and seasoning and adjust to suit your taste
- 11
The Carrot Beet Amaranth Super Salad is ready to be served as a meal by itself for a delicious Dinner along with a warm toasted bread and soup
amaranth seeds (rajgira) - lightly toasted(1/4 cup)tablespoons sesame seeds (til seeds) - toasted(2)
Nutrition Facts
Per serving
Rate this recipe
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Carrot Beet Amaranth Super Salad Recipe
A vegetarian Continental recipe with beetroot - julienned, carrots (gajjar) - julienned, amaranth seeds (rajgira) - lightly toasted. Ready in 35 min, serves 4.
Curated byLucas Dubois🇫🇷
Directions
11 steps- 1
To make the Carrot Beet Amaranth Super Salad Recipe first combine the beets and carrots in a salad bowl
carrots (gajjar) - julienned(1 cup)amaranth seeds (rajgira) - lightly toasted(1/4 cup) - 2
Drizzle in the tahini and extra virgin olive oil to the beets and carrots
carrots (gajjar) - julienned(1 cup)tablespoons tahini - for dressing(2) - 3
Top it with the chopped dried figs, chopped basil leaves and toss it all very well
tablespoons basil leaves(2)tablespoons dried figs - chopped(2) - 4
Toast the amaranth and sesame seeds next
amaranth seeds (rajgira) - lightly toasted(1/4 cup)tablespoons sesame seeds (til seeds) - toasted(2) - 5
To do this, put them in a non stick pan, and saute them lightly over a low-medium flame
amaranth seeds (rajgira) - lightly toasted(1/4 cup) - 6
Ensure you do not have the heat too high, so that they do not burn
- 7
Set them aside to cool
- 8
Once the amaranth is cooled down, add it to the above beet and carrot salad mixture only when you are ready to serve
amaranth seeds (rajgira) - lightly toasted(1/4 cup) - 9
This is to ensure that they don’t get soggy and lose the crunch
- 10
Check the salt and seasoning and adjust to suit your taste
- 11
The Carrot Beet Amaranth Super Salad is ready to be served as a meal by itself for a delicious Dinner along with a warm toasted bread and soup
amaranth seeds (rajgira) - lightly toasted(1/4 cup)tablespoons sesame seeds (til seeds) - toasted(2)
About this recipe
A vegetarian Continental recipe with beetroot - julienned, carrots (gajjar) - julienned, amaranth seeds (rajgira) - lightly toasted. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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