Zucchini and Beet
Beet Noodle Salad
Micronutrient dense and Antioxidant rich
kidney friendly salad.
kidney friendly salad.
Ingredients:
- 0live oil 2 tbsp.
- Garlic, cloves 3 in no
- Sesame seeds, white 2tsp
- Zucchini, green 2 cups
- Beetroot ¾ cup
- Soy sauce, low sodium ½ tsp.
- Salt ¼ tsp.
- Black pepper, ground ¼ tsp.
- Lemon juice 2 tbsp.
- Sesame oil 1tsp
- Portions – 5 bowls
- Serving Size – 1 bowl
Nutrients
- Calories: 86.4 Kcal
- Protein: 1.3 gm
- Sodium: 145 mg
- Potassium: 185 mg
- Phosphorus: 30.4 mg
Procedure:
- Wash the Beetroot and Zucchini under running water.
- Peel the beetroot. Make the beetroot and zucchini spiral noodles with the help of vegetable spiralizer or a mandolin and later chop them finely as required.
- Keep them in separate bowls.
- Grind the garlic. Keep it aside.
- Heat olive oil in a pan; add garlic paste and sesame seeds. Roast for a minute. Cool it at room temperature.
- Add garlic oil into the Zucchini noodles and toss until the oil is evenly coated on the noodles.
- Refrigerate the noodles, until ready to serve plate.
- Before serving whisk together with beet noodles, salt, lemon juice, sesame oil.
- Gently toss together with zucchini noodles.
- Serve immediately.