Root Salad with Cilantro Sauce

By: Esther Vasa

Beetroot - 1 (julienne cuts)
Carrots - 1 cup (julienne cuts)
Radish - 1 (julienne cuts)
Spinach - 20 leaves (for arranging the salad)

For Cilantro Sauce
Cilantro - a few sprigs
Olive oil - 2 tbsp
Juice of one lemon
Jalapeño - 1 (de-seeded and diced)
Himalayan Salt to taste

Arrange the spinach leaves in a neat circle in a flat salad bowl. Cut up your root veggies and put them in a separate bowl. Blend all the ingredients listed for cilantro sauce and mix it in the root veggies. Arrange the root salad in the salad bowl prepared for serving.


Serves: 3 (comfortably)