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Carrot and Beetroot Salad

Carrot and Beetroot Salad

tastysimplyvegan
A vibrant, crunchy salad featuring grated carrots and beetroot, tossed with fresh herbs, toasted sesame seeds, and a zesty lemon-soy dressing. Quick to prepare, nutrient-packed, and perfect as a side dish or light lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian
Servings 4

Ingredients
  

For the salad:

  • 3 carrots peeled and julienned
  • 1 beetroot (Chioggia or Red) julienned
  • 2 tbsp sesame seeds
  • 3 tbsp chopped fresh parsley
  • 3 tbsp chopped spring onion
  • 2 cloves garlic minced

For the dressing:

  • 2 tbsp olive oil
  • juice of ½ lemon
  • ½ tsp chili flakes
  • 1 tbsp soy sauce
  • 1 tsp maple syrup

Instructions
 

  • Peel and julienne the carrots and beetroot. Add to a mixing bowl.
  • In a dry skillet over medium heat, toast sesame seeds for 2–3 minutes until golden and fragrant.
  • In a small bowl, whisk together olive oil, lemon juice, chili flakes, soy sauce, maple syrup, and garlic.
  • Add chopped chives and parsley to the bowl of veggies. Pour over the dressing and toss to coat.
  • Sprinkle toasted sesame seeds on top. Serve immediately or refrigerate for up to 3 days.
Keyword beetroot, beetroot salad, carrot, carrot and beetroot salad, carrot salad