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Beetroot Salad
பீட்ரூட் சாலட்
By Ganesan Kannan
15 mins Serves 5 Easy Chennai
4.8Editor's Rating
A crisp, no-cook beetroot salad built around 1 beetroot, grated, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 1 beetroot, grated — chop, grate or cube as the recipe needs.
- 2
Steam the grated beetroot for three minutes only, cool completely, then fold in curd so it does not split.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the beetroot salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
துருவிய பீட்ரூட்டை 3 நிமிடம் ஆவியில் வேகவைத்து, ஆறியபின் தயிர் சேர்க்கவும்.
Steam the grated beetroot for three minutes only, cool completely, then fold in curd so it does not split.
Nutrition (per serving)
- Calories: 195 kcal
- Protein: 9 g
- Carbs: 53 g
- Fat: 16 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating