Prep Time: 20 minutes

Cook Time: No Cooking Involved

Servings: 2-3 Servings

Increase your raw quotient with this colourful, crunchy beetroot and carrot salad. Packed with nutrients and rich in flavours this salad is super easy to assemble. A lemony, honey-tinged dressing boost the flavour of the salad making it an exciting surprise for your palate.

Enjoy this scrumptious salad as a meal replacer to facilitate weight loss or when you want to give a little break to your digestive system!

Ingredients

• Beetroots: 2 medium (peeled and grated, see note)
• Carrots: 4 large or 6 medium (peeled and grated)
• Honey: 1 tbsp
• Lemon juice: 2 to 4 tbsp or to taste
• Caraway, hemp, or sesame seeds: 1 tbsp
• Rock salt and freshly ground pepper to taste
• Fresh herbs of your choice (parsley, cilantro, or dill, or a combination): leaves from a few sprigs minced(optional)

Method

• Combine all the ingredients in a serving bowl.
• Allow time to let the salad stand (at room temperature or refrigerated), so that the flavour can blend.

Note:

If you like beets partially cooked (they’re also easier to peel and cut that way), you can simmer them whole in water to cover for about 5 to 8 minutes. Or, place them in a heatproof container with a very small amount of water; cover and microwave for 2 minutes per beet. With either method, don’t cook for too long — you want to be able to pierce through maybe 1/4 inch, with resistance. Peel and cut the beets into chunks once they’re cool enough to handle, before grating them.

Eating guide:

• Food group: Vegetables (Raw)
• Veggies, when eaten in raw form are your best friends with every meal. Loaded with enzymes and high water content, they aid digestion. They get absorbed easily by body, providing health at cellular level. Add them liberally in you daily meals.

Image credit for title pic: www.smarterfitter.com

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