Carrot and Beet Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 600 grams carrots
- 200 grams Beets
- 1 handful Chives
- 1 handful flat-leaf parsley
- 2 scallions
- 100 grams small button Mushroom
- 1 lemon (juiced)
- 50 milliliters olive oil
- 2 Tbsps Pumpkin seed
Preparation steps
1.
Peel the carrots, then shave with a vegetable peeler into long, thin strips. Peel the beet, slice thinly on a mandoline, then cut into fine strips.
2.
Rinse the herbs and pat dry. Set some of the herbs aside for garnish. Thinly slice the chives, and finely chop the parsley leaves. Rinse and trim the scallions, then cut into short segments. Clean the mushrooms. Mix the lemon juice, olive oil, herbs, scallions, pumpkin seeds, and carrot. Arrange the beets in bowls just before serving. Top with the mushrooms and the carrot mixture. Garnish with the reserved parsley and chives, and serve.
