Ingredients
Scale
- 2 beetroots
- 1 cup of cooked rice
- 2 carrots
- 2 cups of chopped lettuce
- 1 cup of fresh cilantro
- 1,5 cups of fresh basil
- 1 cup of fresh parsley
- 1/4 cup of pumpkin seeds
- 1,5 tsp white miso
- 1,5 tsp agave syrup
- 2 tbsp sunflower seeds
- 1 lemon, juice
- 1 clove of garlic
- 2 tbsp nutritional yeast
Instructions
- Slice very thinly beets with a mandolin or a sharp knife. Arrange them on a baking tray in a single layer and bake at 180°C/360ºF for about 20 minutes or until crispy. Let them cool a bit.
- Meanwhile add miso, agave, sunflower seeds, lemon juice, garlic, nutritional yeast and a few tablespoons of water to a blender and blend until completely smooth.
- Then chop lettuce and herbs finely, slice carrots thinly and add to a large bowl with cooked rice, pumpkin seeds, baked beets and miso dressing. Mix well together. Enjoy!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Cuisine: Vegan