Carrot Beet Amaranth Super Salad Recipe
The Carrot Beet Amaranth Super Salad Recipe is a straightforward and nutritious salad enriched with two superfoods, complemented by fruits, seeds, and herbs. It's not only delicious but also substantial enough to serve as a standalone lunch. Featuring a vibrant mix of colors, including bright-red beetroots and thinly sliced orange carrots, the salad gains crunchiness from golden roasted amaranth and sesame seeds, along with a delightful chewiness from dried figs. The ensemble is brought together with a zesty dressing made of homemade tahini, Italian basil, extra virgin olive oil (EVOO), Himalayan pink salt, and freshly ground black pepper. With its deliciousness, health benefits, and well-balanced combination of nutrients, flavors, and textures, this salad can be presented as a complete meal for a wholesome dinner.
Ingredients
- 1 cup Beetroot, julienned
- 1 cup Carrots (Gajjar), julienned
- 1/4 cup Amaranth Seeds (Rajgira), lightly toasted
- 2 tablespoons Sesame seeds (Til seeds), toasted
- 2 tablespoons Tahini, for dressing
- 2 tablespoons Basil leaves
- 2 tablespoons Dried Figs, chopped
Instructions
- To make the Carrot Beet Amaranth Super Salad Recipe first combine the beets and carrots in a salad bowl.
- Drizzle in the tahini and extra virgin olive oil to the beets and carrots. Top it with the chopped dried figs, chopped basil leaves and toss it all very well.
- Toast the amaranth and sesame seeds next. To do this, put them in a nonstick pan, and saute them lightly over a low-medium flame. Ensure you do not have the heat too high, so that they do not burn. Set them aside to cool.
- Once the amaranth is cooled down, add it to the above beet and carrot salad mixture only when you are ready to serve. This is to ensure that they don’t get soggy and lose the crunch.
- Check the salt and seasoning and adjust to suit your taste. 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.
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