SALAD OF CARROT AND BEET RIBBONS WITH FLOWERS

for 4 people

12 radishes
4 young carrots
1 golden beet
1 candy striped beet
juice of two lemons
2 tablespoons raisins or barberries
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon leaves of lemon thyme
4 handfuls mixed young leaves of spinach and beets in various colors
1 tablespoon white sesame seeds
salt and pepper
4 tablespoons of flaxseed oil
edible flowers: pansies, daisies and marigolds

Young, spring vegetables, especially carrots and beets, colorful, vibrant and juicy are perfect for this salad. When we shave them into very thin ribbons and slices we will end up with a salad bowl full of sweetness and color. Rainbow colors of the vegetables together with the addition of herbs and flowers make this salad a festive one. Let us celebrate the coming of spring! Thin, delicate ribbons of carrots, shavings of beets in vibrant spring colors, crunchy radishes are combined with the lemon, which only lifts the sweetness of the salad. This raw salad is all about health, tastes, colors, crunchiness, lightness, freshness and joy.
Enjoy!

Lilia,
xoxo

Shave the radishes into very thin slices. With a vegetable peeler shave the carrots lengthwise into very thin ribbons.  Wash, trim, peel and shave the golden and pink beets into very thin slices. Mix the shredded vegetables, season with salt, pepper and lemon juice. Let stand in the refrigerator for an hour. Before serving, mix the marinated vegetables  with the salad leaves, sultanas, lemon thyme leaves, minced parsley and minced chives. Adjust the seasoning with lemon juice and flaxseed oil, salt and pepper. Arrange the salad on four plates. Sprinkle with white sesame seeds and flower petals.

 

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