This is a simple and straight-forward recipe using vegetables to make a healthy salad dish.<\/p>\n
Beetroot Medium size 1 no (Glazed and oven-roasted)<\/p>\n Oil (for glazing) 1 tsp<\/p>\n Orange Nagpur Ambiya or similar 1 no<\/p>\n Fox Nut 4 -5 no<\/p>\n Roasted Almonds 4-5 no<\/p>\n Iceberg lettuce 10 gm<\/p>\n Carrot blanched 30 gm<\/p>\n Celery Sticks 20 gm<\/p>\n Mango Alphonso 1 slice<\/p>\n Papaya Cubes 20 gm<\/p>\n Cucumber 20 gm<\/p>\n For Dressing Lemon Honey Basil Vinaigrette<\/p>\n Lemon Juice 1 TSP<\/p>\n Honey 2 tsp<\/p>\n Black salt 1\/2 tsp<\/p>\n Fine Chopped Basil 1 tsp<\/p>\n White vinegar 2 tsp<\/p>\n Crushed peppercorn 1\/4 tsp<\/p>\n Ginger juice 1 tsp<\/p>\n Method: glaze beetroot and carrot & roast on medium heat in a preheated oven for 20 minutes Remove and cool.<\/p>\n Cut the Beetroot in the roundels and carrot in medium dice<\/p>\n Prepare orange segments to remove seeds and cut segments 1\/2 lengthwise<\/p>\n Cut Pre cold Iceberg lettuce and keep on the bottom as a base<\/p>\n Prepare celery slices and papaya cubes and keep aside<\/p>\n Prepare thickish batons (Alumette jardiniere cuts) of alphonso or similar mango<\/p>\n Keep fox nut and roasted almond on side<\/p>\n Arrange Orange in front and remaining ingredients in the center side with roundels of glazed and roasted beetroot on the side and mango on side top.<\/p>\n For the dressing combine all ingredients and shake well and pour softly on the salad<\/p>\n Garnish it with garden-fresh mint leaf.<\/p>\n","protected":false},"excerpt":{"rendered":" This is a simple and straight-forward recipe using vegetables to make a healthy salad dish. Ingredients Beetroot Medium size 1 no (Glazed and oven-roasted) Oil (for glazing) 1 tsp Orange Nagpur Ambiya or similar 1 no Fox Nut 4 -5 no Roasted Almonds 4-5 no Iceberg lettuce 10 gm Carrot blanched 30 gm Celery Sticks … <\/p>\n
\nIngredients<\/span><\/strong><\/p>\n