This is a simple and straight-forward recipe using vegetables to make a healthy salad dish.
Ingredients
Beetroot Medium size 1 no (Glazed and oven-roasted)
Oil (for glazing) 1 tsp
Orange Nagpur Ambiya or similar 1 no
Fox Nut 4 -5 no
Roasted Almonds 4-5 no
Iceberg lettuce 10 gm
Carrot blanched 30 gm
Celery Sticks 20 gm
Mango Alphonso 1 slice
Papaya Cubes 20 gm
Cucumber 20 gm
For Dressing Lemon Honey Basil Vinaigrette
Lemon Juice 1 TSP
Honey 2 tsp
Black salt 1/2 tsp
Fine Chopped Basil 1 tsp
White vinegar 2 tsp
Crushed peppercorn 1/4 tsp
Ginger juice 1 tsp
Method: glaze beetroot and carrot & roast on medium heat in a preheated oven for 20 minutes Remove and cool.
Cut the Beetroot in the roundels and carrot in medium dice
Prepare orange segments to remove seeds and cut segments 1/2 lengthwise
Cut Pre cold Iceberg lettuce and keep on the bottom as a base
Prepare celery slices and papaya cubes and keep aside
Prepare thickish batons (Alumette jardiniere cuts) of alphonso or similar mango
Keep fox nut and roasted almond on side
Arrange Orange in front and remaining ingredients in the center side with roundels of glazed and roasted beetroot on the side and mango on side top.
For the dressing combine all ingredients and shake well and pour softly on the salad
Garnish it with garden-fresh mint leaf.
