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.
Beetroot is very healthy as it has been linked with better stamina, improved blood flood and lower blood pressure.
Many people say no to vinegary cut chunks of Beetroot in Salad. But when Beetroot is little boiled or steamed, it becomes very juicy and sweet. Raw beetroot always give earthy taste and mineral flavors to salad. But if you want juicy taste, prefer boiling it.
You can cut Beetroot in chunks , I preferred to grate it. And always wear apron or else your nice dress will become red. I added lemon juice and ground roasted peanuts.
These peanuts give very nice nutty texture to our Beetroot Salad. Also, using peanuts is specialty in Maharashtrian Dishes.
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
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.