Carrot and Beetroot salad with Garlic and Toasted Almonds

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The Shopping List

  • Carrots (Shoestrings)
  • Beetroot (Can of Shoestrings)
  • Several garlic cloves
  • Toasted almond slivers
  • Raisins
  • Fresh Lime
  • The Recipe (‘Elevator Pitch’ edition)

  • Heat Olive/Vegetable Oil in a shallow pan
  • When oil starts smoking, add a pinch of mustard seeds (available at your neighborhood Indian grocery store)
  • After the mustard seeds crackle, add the garlic cloves and fry till they turn golden brown
  • Add the carrots and the beetroot shoestrings. Turn the gas down to medium-high
  • Sautee for about 10 minutes. Switch off the gas
  • Add turmeric powder, chill powder, salt, pepper, cilantro, toasted almond slivers and raisins
  • Serve warm with a wedge of lime
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