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🍽️ Raw Vegetable Salad with Carrots and Beetroot

231 kcal · 30 min · 4 servings

Ingredients

• 600 g carrots
• 200 g beetroot
• 1 handful chives
• 1 handful flat-leaf parsley
• 2 spring onions
• 100 g small button mushrooms
• 1 lemon (juice)
• 50 ml olive oil
• 2 tbsp pumpkin seeds

Instructions

1. 1. Peel the carrots.
2. 2. Slice the carrots into long, thin strips using a vegetable peeler.
3. 3. Peel the beetroot.
4. 4. Grate the beetroot into paper-thin slices using a kitchen grater.
5. 5. Cut the beetroot slices into fine strips.
6. 6. Wash the herbs thoroughly.
7. 7. Shake the herbs dry.
8. 8. Set aside some herb stems or leaves for garnishing later.
9. 9. Chop the chives into small rings.
10. 10. Finely chop the parsley leaves.
11. 11. Clean the spring onions.
12. 12. Wash the spring onions.
13. 13. Cut the spring onions into short pieces.
14. 14. Clean the mushrooms.
15. 15. Add the lemon juice to a bowl.
16. 16. Add the olive oil.
17. 17. Add the herbs.
18. 18. Add the spring onions.
19. 19. Add the pumpkin seeds.
20. 20. Add the carrot strips.
21. 21. Mix all ingredients well together.
22. 22. Arrange the beetroot on deep plates.
23. 23. Distribute the mushrooms over the beetroot.
24. 24. Distribute the carrot mixture over the beetroot.
25. 25. Garnish the salad with the reserved parsley.
26. 26. Garnish the salad with the chives.

Nutrition per serving

• kcal: 231
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 17 g