Beetroot Salad

Beetroot Salad

 

This colorful Beetroot Salad makes a great little snack or starter and is really easy to prepare. It has Maharashtrian Koshimbir touch with ground roasted peanuts, just like Gajarchi Koshimbir.

Beetroot is very healthy as it has been linked to better stamina, improved blood and lower blood pressure. 

Many people say ‘no’ to raw cut chunks of Beetroot in Salad. But when Beetroot is little boiled or steamed, it becomes very juicy and sweet.Raw beetroot always gives earthy taste and mineral flavors to a salad. But if you want the juicy taste, prefer boiling it.

You can cut Beetroot into chunks.But I preferred to grate it. And always wear apron because Beetroot leaves its color behind. I added lemon juice and ground roasted peanuts to give tangy flavor and crunchy texture.

These peanuts give very nice nutty texture to our beetachi koshimbir. Also, using peanuts is a specialty in Maharashtrian Dishes.



Beetroot Salad




Beetroot Salad

Beetroot Salad

Ingredients

  • 2 medium sized Beetroot
  • 1/4 cup ground roasted peanuts
  • 1 tbsp. lemon juice
  • 2-3 chopped green chilies
  • 7-8 curry leaves
  • 1/4 tsp. mustard seeds
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. hing
  • 1 tsp. oil
  • salt to taste

Instructions

  • 1.Wash and peel Beetroot and cook them with 1 cup water in pressure cooker for only 1 whistle or cut them in half and boil in 2 cups water in a pan for 8-10 minutes.(Do not overcook it).
  • 2.After cooked properly, put them in cold water or normal water to stop their cooking process. And grate them in bowl.
  •  3.Add ground roasted peanuts and lemon juice along with salt.
  •  4.Heat 1 tsp. oil in Tadka pan and put mustard seeds, cumin seeds, green chilies, hing and curry leaves. Put off the flame.
  • 5.Transfer this Tadka on grated Beetroot mixture. Mix it properly. 
Beetroot Salad

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