Beetroot, carrot and pea salad with millet

6

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Simple dish
    • 0.0.3 180.33kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  50 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  180.33kcal

• Rating
  

  5 out of 5

• Recipe

A delicious salad of beets, carrots and peas with millet is easy cook at home according to my recipe. This one is very bright and colorful. salad with an incredible combination of different textures and tastes I advise make a weekend family dinner.

Let’s get started!

Ingredients

0/15 ingredients

• 1/2 cup millet
• 1 cup frozen peas
• 1 medium beetroot
• 1 medium carrot
• 1 avocado
• 1/3 cup pumpkin seeds and almonds the petals
• 3 tbsp. l olive oil
• 3 tbsp. l cider vinegar
• 2 tbsp. l lime juice
• 2 tbsp. l honey
• 1 tsp mustard
• 2 sprigs of mint and cilantro
• salt
• freshly ground black pepper
• 80 g arugula

5 из 5 1 50 мин50 мин 180.33

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Boil peas until cooked, recline in a colander and doused with cold water. So he will not lose his color.
2. In a preheated dry frying pan, fry the pumpkin seeds and almond petals over medium heat until golden. We pour on plate and cool.
3. Finely chop the leaves of cilantro and mint. In a bowl, mix the olive oil, apple cider vinegar, lime juice, honey, mustard, mint, cilantro, salt and pepper.
4. Peel the carrots and beets and cut them into thin straws. Avocado peel and cut into small cubes.
5. In a deep container, mix carrots, beets, avocados, peas and millet. Add the arugula and pour the resulting dressing. Before serve with pumpkin seeds and almonds.

Keywords:

• peas
• carrot
• avocado salad
• beet