Carrot and Beetroot Salad

Ingredients

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• Carrot Carrot 5 5
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Table Salt Table Salt to taste to taste
• Raw Beet Raw Beetroot 2 2
• Mesclun Salad Mesclun Salad 200g 7 cups
• Dill Dill bunch bunch
• Dill Oil Dill Oil 2 tbsp 2 tbsp
• Sesame Seeds Sesame Seeds 1 tbsp 1 tbsp

Instructions

1. 1.Wash and cut the carrots into medium pieces. Place them on a baking tray. Add some salt, oil and mix with your hands.
2. 2.Put the carrots in the oven at 200°C for 10/15 minutes. Then take out and set aside to cool down.
3. 3.Boil the beetroots till they soften. Peel the beets and dice into small cubes.
4. 4.Wash the leaves and mix with the carrots, beetroots and dill oil. Finally chop the fresh dill and garnish the salad with dill and sesame seeds.

Nutritional Information

• Calories:
  379
• Fat:
  31g
• Sodium:
  192mg
• Carbs:
  26g
• Sugar:
  15g
• Protein:
  3g