& Gt; 1 small beetroot
& Gt; 1 large carrot or 2 small
& Gt; lemon juice, 3-4 tablespoons. l. (1/2 lemon)
& Gt; olive oil, 2 tbsp. l.
& Gt; Salt, to taste (0.5 hr. l.)
& Gt; liquid honey or agave nectar, 0.5 hours. l.
& Gt; coriander seeds, 1 ch. l.
& Gt; 2 cloves of garlic
& Gt; optional: lettuce leaves and a pinch of sesame seeds (for decoration)
- How to prepare:
Carrots and beets grate carrot
Korean or shred slicer for vegetables.
Connect the lemon juice, olive oil,
salt, honey, coriander grains.
Add the garlic, passed through chesnokodavku.
All mix thoroughly (preferably a whisk).
The resulting sauce and season with beet
carrots, mix and salad ready!
At the request of lettuce can be put
on lettuce leaves and sprinkle with sesame seeds.