Beetroot salad
Start with choosing young and freshly harvested beetroot. The best tasting beets would be those from the farmers market or the fresh market. Those sitting in the super market shelves and grocery stores are more likely to develop a strong flavor which we don’t want here. Use them right away to make the salad, within a day or 2. Keeping them in the refrigerator for longer is also more likely to change their flavor. There are so many kinds of beetroot salads made across the world but this one is much simpler. It is roughly adapted from a traditional dish called ‘Kosambari’ from the Southern Indian state Karnataka. The key ingredient is soaked moong lentils which form the base. So this beet salad is protein packed, rich in iron and vitamin C due to the addition of lemon juice. Combining vitamin C rich foods with iron rich foods is believed to enhance the absorption of iron. So here lemon juice does the job. Even a small bowl of this beetroot salad will give you a good amount of protein, iron, vitamin C and many other nutrients. Fresh coconut is one of the ingredients you may skip in this recipe. But since I always always stock up fresh coconut, I use it. If you do not have it simply skip it and do not replace with desiccated coconut as it won’t add the same taste and texture to your beetroot salad. If you love using different veggies in this, you can also use radish, cucumbers, carrots and sweet onions. I personally love soaking up the radish in the lemon juice for a while to kill the pungent flavor of radish. For more Beetroot recipes, you may like to checkBeetroot thoranEasy Beetroot riceBeetroot chutneyBeetroot halwa Related Recipes
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For more salad recipes you may like to check : sprouted moong salad, Egg salad, Vegetable salad
