Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
ABC Salad with lemon dressing
This easy Apple Beet Carrot (ABC) Salad features crisp-tart apple, steamed beets, crunchy carrots and a zesty lemon dressing.
Servings: 4
Calories: 116kcal
Equipment
Recipe Video
Ingredients
- 1 Apple Honeycrisp or Granny Smith
- 1 medium beet
- 2 carrots
- ¼ cup cilantro chopped Note: You can also use fresh mint in this recipe.
- 1 teaspoon kosher salt
- 1 lemon
Toppings (use one or all)
- 2 tablespoons almonds thinly sliced
- 2 teaspoons sesame seeds
- 2 tablespoons pumpkin seeds
Instructions
- Pour 1 cup of water into the Instant Pot, place the beets on the trivet, and Pressure Cook on high for 16 minutes. Allow the pressure to release naturally for 10 minutes, then carefully remove the beet and let it cool. Note: For a stovetop option, simply boil the beet in a pot of water for 30–40 minutes until fork-tender.
- Peel the apple, steamed beet and carrots.
- Julienne the apple, beet, and carrots for that beautiful, noodle-like texture and satisfying thickness. Note: If you don't have a julienne peeler or a julienne vegetable slicer, simply use the thick side of a box grater for a similarly wonderful texture that still holds a great crunch.
- Toss in the chopped cilantro (and mint if using) and salt. Squeeze the fresh lemon juice over everything.
- Mix well. The steamed beets will release their beautiful pigment, coating the apple and carrots in a gorgeous, deep pink hue.
- Just before you're ready to eat, sprinkle the almonds, sesame seeds, and pumpkin seeds on top.
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 620mg | Potassium: 337mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5201IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry
