(Original recipe makes 4 serving)
Ingredients
1/2 of a medium red beetroot
1 medium sweet potato (or a Russet potato)
1 cucumber- diced
1 medium tomato- diced
1 green onion, chopped
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh basil
1 clove of garlic, grated
Salt and ground black pepper to taste
2 tablespoons fresh lemon juice (or as much as you think you need)
1 tablespoon olive oil
2 tablespoons sliced almond
1 clove of garlic, grated
Salt and ground black pepper to taste
2 tablespoons fresh lemon juice (or as much as you think you need)
1 tablespoon olive oil
2 tablespoons sliced almond
Directions:
Cook the beetroot and potato separately. Remove from the heat, cut them into small chunks, and let them cool down for 10 minutes.
Meanwhile, combine the cucumber, tomato, chopped green onion, chopped mint, and basil in a large mixing bowl.
In a small bowl, whisk together grated garlic, olive oil, fresh lemon juice, salt, and pepper. Set aside.Taste for seasoning.
Combine the beet and sweet potato with the rest of the mixture. Drizzle dressing over the mixture, and gently toss to completely combine. Sprinkle with diced almonds. Serve at room temperature.
Meanwhile, combine the cucumber, tomato, chopped green onion, chopped mint, and basil in a large mixing bowl.
In a small bowl, whisk together grated garlic, olive oil, fresh lemon juice, salt, and pepper. Set aside.Taste for seasoning.
Combine the beet and sweet potato with the rest of the mixture. Drizzle dressing over the mixture, and gently toss to completely combine. Sprinkle with diced almonds. Serve at room temperature.
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