Roasted Beetroot, Carrot & Herb Salad
Ingredients
How to make it
- Roast beetroots tossed in olive oil at 190°C (375°F) for 45–60 minutes until tender.
- Let cool slightly. In a large bowl, combine roasted beetroot, carrot, basil, dill, mint, toasted sesame seeds, grated coconut, and Chilli.
- Dress with lime juice, season with cumin powder, salt, and pepper, then toss well.