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Washing
Wash the vegetables thoroughly.
- Serving Size 1 Small Cup (100 g)
- Calories39.5 kcal
- Carbs4.7 g (18.8 kcal)
- Protein1.9 g (7.6 kcal)
- Fats1.5 g (13.1 kcal)
Mixed sprouts beetroot salad recipe
Mixed sprouts beetroot salad is a good source of protein, iron, beta carotene, lutein, phosphorus, selenium, thiamine, riboflavin, vitamin B6, biotin, and an excellent source of vitamin C, potassium, magnesium, dietary fiber, copper, manganese, and folate. HINT: It boosts immunity, provides satiety, and aids weight loss.
Cooking time: 15 minutes
Serves: 4 persons
Ingredients
Sprouts
note : For sprouting, Clean the green gram and wash with water. Next soak for about 8 to10 hours. Drain the water. Now transfer the soaked beans onto a muslin cloth, squeeze excess water and place it in a warm atmosphere and allow them to sprout.
100 Grams
Olive oil
1 Tea Spoon
Lettuce
85 Grams
Lemon juice
1 Tea Spoon
Beet root
150 Grams
Water
50 Milliliter
Red chilli powder
0.5 Tea Spoon
Himalayan Pink Salt
3 Grams
Instructions
1
2
Chopping
Chop the vegetables into fine slices or can be made into cubes.
3
Tossing
Toss the veggies and sprouts by adding a pinch of salt, red chili powder, olive oil, and lemon juice.
4
Serving
Serve it with main meals.
Nutrition Label
Mixed sprouts beetroot salad
- Serving Size1 Small Cup (100 g)
- Calories39.5 kcal
- Carbs4.7 g
- Fiber2.3 g
- Sugar2.7 g
- Protein1.9 g
- Fat1.5 g
- Saturated fat0.2 g
- Mono unsaturated fat0.9 g
- Poly unsaturated fat0.2 g
- Cholesterol0.0 mg
- Sodium102.5 mg
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