Blood Type Diet Recipe


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Roasted Beetroot and Carrot salad

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Category:     Side Dish

Description:
dry roasting in the oven shredded Beetroot and carrot and add some fresh herbs


General applicability:

Roasted Beetroot and Carrot salad
Green: recipe contains only neutral or a beneficials ingredients for that type.
Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one.
Orange: contains an avoid in a primary ingredient.



Ingredient list:
  • 2 medium sized beetroot
  • 3 medium sized carrots
  • small bunch of chives
  • small bunch of continental parsley
  • 100g - 200g mix lettuce leaves


How to make it:
  • Large size baking tray with a sheet of baking paper.
  • Peel both Beetroots and large size grate.
  • Peel all Carrots and large size grate and place both vegetables on the baking tray separately. Bake in a slow oven 120c for about 1 hour. You will notice that the grated vegetables have shrunk and dried. This adds a lovely sweetness being dried in the oven.
  • Place in a bowl and cool.(it will not take long to cool)
  • Cut up 1/2 cm lengths the parsley and chives and mix in with the beetroot and carrot mixture.
  • Then toss in the mix lettuce leaves.
  • This is a great side salad to have with fish or lentil burgers.
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Blood Type Diet Analysis:

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution.

Ingredient
A
B
O
AB
A NS
B NS
O NS
AB NS


Macronutrient Analysis:

This recipe may contain macronutrients with important effects on health