This hot betel nut-carrot salad combines shredded carrots with betel nut and a sweet and tangy patty. Serve alone, toss with vegetables, or use as a sandwich or wrap filling.
For best results, blend fresh carrots and beets through the large holes of a box grater or food processor wheel. Wear gloves when processing beetroot to avoid damage to your hands.
INGREDIENTS
3 tablespoons virgin olive oil 2 tablespoons orange juice 1 tablespoon Dijon mustard 1 tablespoon pure maple syrup 1 tablespoon unsalted rice vinegar
1/2 teaspoon ground coriander 1/4 teaspoon salt 2 cups chopped red beets 2 cups chopped carrots 2 tablespoons finely chopped fresh chives, and plenty of garnish
2 tablespoons finely chopped fresh flat leaf parsley, and plenty of garnish
DIRECTION
In a medium bowl, whisk together the oil, orange juice, mustard, maple syrup, vinegar, coriander and salt in a medium bowl until combined.
Add beets, carrots, chives and parsley to vinaigrette; Bake until evenly coated. Let the salad sit at room temperature until the flavors have melted, about 10 minutes.Garnish with more chives and parsley if desired.
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