Beetroot Salad

PREPARATION

1. Take a pan, add 125 grams beetroot, 30 grams carrots, 75 milliliters water and mix it well.
2. Cover it with lid and cook for 5 - 7 minutes.
3. Open the lid and remove it from heat.
4. Take a another pan, add 2 tablespoons almonds, 2 1/2 tablespoons peanuts, 2 teaspoons white sesame seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
5. In a bowl, add 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 1/2 tablespoons honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. In a mixing bowl, add the boiled beetroot and carrots, add roasted peanuts and almonds, prepared dressing, 1 tablespoon white spring onions, 2 teaspoons green spring onions, 1 1/2 teaspoons coriander and mix it well.
7. Garnish with almonds.
8. Serve.