Ariso Recipes
35 minutes.
Continental
Looks Clean
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To prepare the crunchy carrot beet amaranth salad, combine the grated beets and carrots in a salad bowl.
Drizzle tahini and extra virgin olive oil over the beets and carrots.
Add the chopped dried figs and basil leaves to the bowl, and toss all the ingredients well to coat them evenly.
Next, lightly toast the amaranth and sesame seeds. place them in a non-stick pan over low to medium heat, making sure not to burn them. toast until they turn slightly golden, and then set them aside to cool.
Once the amaranth seeds are cooled, add them to the carrot and beet mixture just before serving. this will help maintain their crunchiness and prevent them from getting soggy.
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