Nutrient-Packed Beet and Sprout SaladVeg
Enjoy a vibrant and iron-rich meal with this simple beet and sprout salad. The natural sweetness of baked beetroot pairs perfectly with protein-packed tofu or paneer, while fresh moong sprouts add a boost of folate. Finished with a zesty citrus dressing and crunchy sunflower seeds, this salad is as nutritious as it is delicious. Perfect for a quick, wholesome lunch or a light dinner, this dish brings together fresh textures and health-focused ingredients in one bowl.
Ingredients
1 medium Beetroot
1 cup Paneer Cubes
1 tsp Turmeric Powder
2 tbsp Sunflower Seeds
1 tsp Black Pepper Powder
3 tbsp Orange Juice
1 tsp Olive oil
to taste Salt
Fresh moong sprouts ( as needed)
Instructions
1
Bake the beetroot at 350°F for 45 minutes, or boil until a toothpick passes through easily. Chop into small, bite-sized pieces.
2
In a bowl, season the beetroot pieces with olive oil, salt, black pepper, and fresh orange juice. Mix well to ensure the beets are evenly coated.
3
Add the fresh moong sprouts to the bowl with the seasoned beetroot.
4
Heat a little olive oil in a pan and stir-fry the cubed tofu or paneer for 4 to 5 minutes.
5
Add salt, black pepper, and turmeric to the tofu or paneer, stir-frying for an additional 2-3 minutes until golden.
6
Combine the cooked tofu or paneer with the beetroot and sprout mixture.
7
Sprinkle with sunflower seeds for added crunch and serve.
Nutrition Facts
1 servings per recipe
