Zucchini and Beet Beet Noodle Salad

Ingredients:

Olive oil 2 tbsp.

Garlic, cloves 3 in no

Sesame seeds, white 2 tsp

Zucchini, green 2 cups

Beetroot ¾ cup

Soy sauce, low sodium ½ tsp.

Salt ¼ tsp.

Black pepper, ground ¼ tsp.

Lemon juice 2 tbsp.

Sesame oil 1 tsp

Wash the Beetroot and Zucchini under running water.
Peel the beetroot. Make the beetroot and zucchini spiral noodles with the help of vegetable spiralizer or a mandolin and later chop them finely as required.
Keep them in separate bowls.
Grind the garlic. Keep it aside.
Heat olive oil in a pan; add garlic paste and sesame seeds. Roast for a minute. Cool it at room temperature.
Add garlic oil into the Zucchini noodles and toss until the oil is evenly coated on the noodles.
Refrigerate the noodles, until ready to serve plate.
Before serving whisk together with beet noodles, salt, lemon juice, sesame oil.
Gently toss together with zucchini noodles.
Serve immediately.