Beetroot Carrot Salad
by Tanvi Parikh
Macros
- Total calories
- 146
- Protein
- 3 g
- Carbs
- 24 g
- Fat
- 5 g
- Fiber
- 4 g
- Sugar
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 497 mg
- Potassium
- 598 mg
- Vitamin A
- 5678 IU
- Vitamin C
- 63 mg
- Calcium
- 88 mg
- Iron
- 2 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 47 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 1 tsp Vegetable Oil
- ⅓ Green Chili Pepper (seeds removed, finely chopped)
- ⅛ tsp Mustard Seeds (ground)
- 1 Curry Leaves
- ⅛ tsp Sea Salt (to taste)
- ½ Carrot
- 1 Cucumber
- 1⅓ tbsp Cilantro (finely chopped)
- ⅓ cup Beet (75g of grated )
Steps
Cut beetroot in small pieces or in grated form Grate carrot as well.
Add oil in a pan, add mustard seeds, curry leaves, green chillies, and add beetroot, carrot and cucumber pieces. Add salt to taste Cook for 2-3 minutes
Garnish with coriander leaves and its ready to eat.
Tips
- Leftovers: Refrigerate in an airtight container for up to four days.
- Serving Size: One serving equals approximately one cup.
- More Flavor: Add black salt, chaat masala, or chili powder.
- Additional Toppings: Garnish with cilantro. Serve it with rice, dal, biryani, or potatoes.