1 large carrot, grated (2 cup or 155 gram)
1/2 cup parsley, chopped (10 gram)
1/4 cup sesame seeds (35 gram)
1/2 cup sunflower seeds (70 gram)
3 garlic cloves, thinly sliced
1 tablespoon vegan butter spread
1 teaspoon grapeseed oil
5 romaine leaves, chopped
1 tablespoon sesame oil
2 teaspoons soy sauce
1/2 lime, juice of
1/4 teaspoon five spice powder
1/2 teaspoon ginger, peeled and grated
1/2 teaspoon sugar
In a large mixing bowl, add the beet, carrot, and parsley, then set aside.
Heat a medium size skillet and add the sesame seeds and sunflower seeds. The pan should be dry – no oil or butter.
Let cook for 3 minutes on medium/low heat, stirring frequently so that they won’t burn.
Turn off heat and add to the beet and carrots.
In the same skillet, heat the grapeseed oil and the vegan butter spread. Add garlic and cook for 3 minutes on medium/low, stirring frequently as not to burn.
Turn off heat, strain the garlic from the oil and add the garlic to the beet and carrot bowl.
Add the sauce to the bowl and stir to combine.
To serve, place a handful of the chopped romaine on each plate (or bowl) and pile the beet salad on top.
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