Carrot and Beet Salad

This vibrant Carrot and Beet Salad is a refreshing and nutritious Lebanese side dish that combines earthy beets with sweet carrots, accented by a tangy lemon dressing. Perfectly balanced, it brings a burst of color and flavor to any meal.

Ingredients

• Beetroot - 200 grams, boiled and diced
• Carrots - 150 grams, grated
• Fresh parsley - 30 grams, chopped
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Pine nuts - 30 grams, toasted

Steps

1. Boil the beetroot in water for about 30 minutes until tender. Once cooked, peel and dice them into small cubes.
2. Grate the carrots using a box grater or food processor.
3. In a large bowl, combine the diced beetroot, grated carrots, and chopped parsley.
4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all the ingredients.
6. Garnish with toasted pine nuts before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 22 g
• Fiber: 6 g
• Sugar: 9 g
• Sodium: 100 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help to protect the body from oxidative stress.
• High in dietary fiber, promoting digestive health.

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