Beetroots, widely known as beets, are popular root vegetables used in many cuisines around the world. Beets are filled with essential vitamins, minerals and plant compounds, some of which have medicinal properties. Beets have a heavy amount of nitrates that have a lowering effect on blood pressure. This will lead to a decreased risk of cardiac disease, heart failure, and stroke.

What’s more, they ‘re tasty and easy to add to your diet. Root vegetables are truly natural, unadulterated sources of complex carbohydrates, antioxidants, and key minerals. Plus, they tend to have a lower calorie content and a lower glycaemic load. Beetroot belongs to the same family as Chard and Spinach. Both the leaves and the root can be consumed. Indeed, they are offering a double bounty! The leaves tend to have a sour flavour, while the round root is typically sweet.

The healthy beetroot salad may look fancy, but trust me it’s very easy to pull off. The salad comes together in less than 20 minutes and does not require any cooking. It’s a great quick side salad to enjoy with your next meal, take to work for lunch, or to contribute to a pot lunch. The salad is rich in nutrients and each vegetable is filled with vitamins and minerals. It also makes a great summer salad. The tanginess of the lemon juice is well-matched with the flavour of the beet and carrot. Fresh coriander leaves are added to improve the taste of the salad. Peanuts add a sweet nutty to the salad, too.

*INGREDIENTS:

• 2 Beetroot
• 1 carrot
• Grated coconut
• Fresh coriander
• Salt & Sugar
• 1 teaspoon Cumin seeds
• 2-3 Dry mirchi (balaka mirchi)
• 1 lemon

*PROCESS:

• Wash the beetroot and carrot thoroughly.
• Peel off the skin of beetroot as well as the carrot.
• Grate the beetroot and drain away the access water.

• Grate carrot finely as well.

  

• Heat some oil & add cumin seeds. Let them crackle up.
• Once they have crackled, add in the dry mirchi and curry leaves.

• Turn off the heat once the curry leaves and mirchi have turned crispy.

  

• Add a pinch of Asafoetida (Hing) and turmeric powder after taking the oil off the flame.
• Add some shredded coconut and the grated carrot to the beetroot.
• Add the tadka to the beetroot and coconut mixture.
• Squeeze some lemon juice, add some sugar, and chopped coriander.
• Top it off with some crushed groundnut and your healthy salad is ready.

*NUTRITION:

• Calories: 150
• Fat: 9g
• Fiber: 4g
• Carbohydrates: 13g
• Sugar: 7g

*NOTES:

• Make sure you drain out the excess water from the beetroot else the water will start running.
• You can skip adding sugar. It just balances the sourness of the lemon juice.
• You can add extra vegetables like corn, cabbage, etc. to make the salad more like a meal.
• You can also add some scrambled paneer in the salad.
• Make sure you do not add the turmeric powder and asafoetida when the oil in on flame.
• Preferably use freshly grated coconut. (this step can be optional too.)