4 medium tomatoes, cut into 1/2-inch thick slices (480g)
1 cup grated beetroot (130g)
1 cup grated carrot (100g)
1 cup pressed garlic in the cup (80g)
For the sauce
1/4 cup sesame seeds (40g)
2 tablespoons freshly squeezed lemon juice
1/3 cup olive oil
1/2 teaspoon salt
4 medium tomatoes, cut into 1/2-inch thick slices (480g)
1 cup grated beetroot (130g)
1 cup grated carrot (100g)
1 cup pressed garlic in the cup (80g)
For the sauce
1/4 cup sesame seeds (40g)
2 tablespoons freshly squeezed lemon juice
1/3 cup olive oil
1/2 teaspoon salt
Remove the core from a 19cm diameter opening mold and place it on a decorative plate
Line the plate with tomato slices
Spread the beetroot, half of the carrot, and garlic over the top (reserve some leaves)
Cover with the remaining carrot and decorate with reserved garlic
Press firmly and let it sit in the refrigerator for 10 minutes
Prepare the sauce: blend all ingredients in a blender until smooth
Drizzle the salad with the sauce and remove the mold carefully
Serve at room temperature.
