Beetroot Detox Salad

Nutrition values are AI-estimated based on ingredients.

• 1 medium-sized beetroot
• Approximately 1/2 medium red onion
• About 2-3 tablespoons coriander leaves
• About 1-2 small green chilies
• Juice of about 1/2 lemon
• A pinch salt
• About 1/4 cup roasted chana
• Approximately 1/4 cup pumpkin seeds

1. 1Peel the pre-cooked (likely steamed) beetroot using a vegetable peeler.
2. 2Thinly slice the peeled beetroot into small, crescent-shaped pieces.
3. 3Transfer the beetroot slices into a clear glass jar.
4. 4Add thinly sliced red onion to the jar, layering it on top of the beetroot.
5. 5Add finely chopped coriander leaves, followed by finely chopped green chilies.
6. 6Squeeze fresh lemon juice directly into the jar using a handheld lemon squeezer.
7. 7Sprinkle a small amount of salt into the jar.
8. 8Add roasted chana and pumpkin seeds to complete the ingredient layering.
9. 9Securely close the jar with its lid.
10. 10Vigorously shake the jar for about a minute to thoroughly combine all the ingredients.
11. 11Pour the mixed salad from the jar into a white serving bowl.

These instructions are our analysis of the original video. Watch on YouTube →