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Vegan grated carrots and beetroots salad

  • 200 g carrots, peeled and coarsely grated
  • 200 g beetroots, peeled and coarsely grated
  • 2 pcs shallots, finely chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp parsley, fresh, chopped
  • 1 tbsp sherry vinegar
  • 1/2 tbsp cumin seeds

  1. Combine the grated carrots, beetroots, and chopped shallots then set aside.
  2. Heat a small pan and add the cumin seeds until they become hot and start producing a pungent smell.
  3. Turn off the heat and sprinkle the toasted cumin over the carrot mixture.
  4. Add the olive oil, parsley, and vinegar then toss well to combine. Let the salad rest for 20 minutes for the ingredients to marry well before serving.

Good points

  • No cholesterol
  • Very high in vitamin A
  • High in vitamin C

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: Italian
General (in 1 portion)
Calories: 85.17 kcal
Carbohydrates: 8.96 g
Cholesterol: 0 mg
Sugar: 6.35 g
Protein: 1.34 g
Fat: 4.81 g
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com