Beetroot Salad

Crunchy Beetroot Salad:

Nothing beats the beets to help detox your system. Give this crunchy beetroot salad a try today!

Ingredients

1 Beetroot (medium size)
1 Lemon
1 tablespoon[1] Coconut (grated)
2 teaspoons[2] Mango (chopped fine)
1 teaspoon Coriander leaves (chopped fine)
2 teaspoons Peanuts (soaked or roasted)
½ teaspoon Pepper powder
½ teaspoon Salt

For the seasoning:

½ teaspoon Sesame/Olive oil
½ teaspoon Mustard
½ teaspoon Split, husked black gram/Urad dal
¼ teaspoon Chickpea/Bengal gram dal
½ teaspoon Shredded curry leaves

Method

• Wash the beetroot thoroughly to remove dirt and mud. Peel the skin off and finely grate it.
• Place the grated beetroot in a clean fine cloth and lightly squeeze out some juice. Or place it in a fine strainer and press to remove juice. Keep the juice aside.
• In a wok/saucepan, pour the oil and splutter the mustard seeds. Add the Urad and chickpea dal and brown it, add curry leaves and sauté lightly. Cool it.
• Add the grated, strained beetroot.
• Mix in the juice of one lemon, the chopped mango pieces, grated coconut, salt, pepper powder, and the peanuts. Nicely stir all the ingredients.
• Garnish with chopped coriander leaves.
• Serve chilled if possible.

Tasty Tip: Be innovative and add grated radish, or carrots to this salad.

BEETROOT

Beetroot is a rich source of carbohydrates, protein, important vitamins, minerals and micronutrients. The vegetable contains potassium, magnesium, folic acid, iron, zinc, calcium, phosphorus, sodium, niacin, biotin, betanin and beta-carotene. It also has important vitamins like A, B6 and C, as well as antioxidants and soluble fiber.

In traditional medicine, beetroot is used to treat a variety of conditions, especially illnesses relating to digestion and blood.

[1] 1 tablespoon = 12.5 grams; 15 milliliters
[2] 1 teaspoon = 5 grams; 5 milliliters