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Beetroot salad
This healthy Beetroot Salad Recipe, aka Poriyal, in South Indian cuisine, may look fancy - but it's simple to pull off. Done in 35 minutes, and perfectly balanced with cumin, onion, fresh ginger and lemon. Garnished with crunchy sliced almonds to create a stunning presentation, that tastes as good as it looks - SO DELICIOUS and piquant!
SERVES
4
Ingredients
- 4 medium beetroots
- 2 cups water
- 1-1/2 tablespoon sesame oil
- 1 onion medium, thinly sliced
- 1 tablespoon ginger fresh, grated
- 1 teaspoon cumin powder
- 1 green chilli large
- 1 tablspoon lemon juice fresh
- 1/4 cup almonds plain, chopped
Directions
- Wash, peel and slice the beetroot into medium cubes.
- Place beetroot cubes into a saucepan and fill with water to cover.
- Place the lid and bring to boil on high heat. Reduce heat to medium, and cook for 20 to 25 minutes, until tender. Drain the water and set beetroot aside.
- In a pan, add oil and saute onion and ginger for two to three minutes on medium heat.
- Stir in beetroot, cumin and green chilli and cook for one to two minutes.
- Finish with a squeeze of lemon and sliced almonds.
Notes:
- Buy beets that are similar in size to promote even cooking.
- Wear gloves when washing, peeling and chopping, to avoid staining your hands.
- Use a vegetable peeler, instead of a knife.
- Don't forget to cover the pot, when boiling. This will speed up the cooking process.
- Avoid discarding the nutritious beet greens. Use them as you would collard greens; saute with a dash of oil and seasoning to create the nutritious dish.
Click here to find the original recipe.
