There are a few unique elements in a good carrot and beet salad that make it both cool and delicious: the thin strips of beet and carrot, the use of whole cilantro leaves (not chopped), and the king of the salad – an amazing seed crunch. Together, they create a festive and colorful salad that you can't stop eating. By the way, I've intentionally provided a double amount of crunch in the recipe because whenever I make it, everyone at home keeps snacking on it.
1 View gallery ( Photo: Assaf Mizrachi ) Tips: - If you omit the cheese, the salad will be vegan. - If cilantro isn't to your taste, you can replace it with parsley. Mint leaves are also a great addition.
- The crunch can be stored for up to a week in a sealed container. Ingredients (4–6 servings) For the Salad: - 2 large carrots - 1 medium or large beet - Leaves from about 1/2 bunch of cilantro - About 100 grams of feta cheese For the Crunch (double quantity for snacking): - 1/2 cup sesame seeds - 1/2 cup pecans - 1/4 cup sunflower seeds - 1/4 cup pumpkin seeds - 2 tablespoons maple syrup or honey - 1/2 teaspoon salt - 1 tablespoon olive oil For the Dressing: - 2 tablespoons olive oil - 2 tablespoons freshly squeezed lemon juice - 1 clove garlic, crushed - 1 teaspoon honey - 1/2 teaspoon salt - A little black pepper View this post on Instagram A post shared by חן במטבח, חן מזרחי (@heninthekitchen) Preparation 1. The Crunch: Preheat the oven to 140°C (284°F) on turbo mode.
Place all the crunch ingredi.