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Carrot & Beetroot Salad Recipe

Carrot and Beetroot salad recipe offered to Krishna in a glass bowl, garnished with fresh coriander leaf.
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Hare Krishna Carrot & Beetroot Salad is a vibrant and colorful side dish, inspired by the principles of bhakti yoga. This delightful salad combines simple, wholesome ingredients to create a refreshing addition to your meals. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale
  • 1 cup grated carrots
  • 1 cup grated beetroot
  • 2 tablespoons lemon juice
  • 1/2 teaspoon roasted cumin powder
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

Dressing

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Prepare Vegetables:
    • Grate the carrots and beetroot. Set aside.
  2. Mix Ingredients:
    • In a large mixing bowl, combine the grated vegetables.
  3. Prepare Dressing:
    • In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper.
  4. Combine and Serve:
    • Drizzle the dressing over the salad and toss gently to combine.
    • Garnish with fresh coriander leaves. Serve immediately for the best flavor and texture.

Notes

  • Adjust Spices: Adjust the amount of roasted cumin powder and salt to suit your taste preferences.
  • Serving Tip: Serve the carrot & beetroot salad chilled for the best flavor and texture.
  • Storage: Store leftover salad in an airtight container in the refrigerator for up to two days.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/side-items-condiments/carrot-beetroot-salad-recipe/