“A shockingly pink salad which is shockingly good.”
I think I can speak for everyone when I say that we haven’t always had the best of experience with eating salads. More often than not, they turn out to be like this grass-chewing affair with wilted lettuce, hardened vegetables and dripping dressing that seems to cling to the bowl than to the ingredients.
Thankfully, the idea for this beetroot salad came to me like a rescue, during one of those spur-of-the-moment dieting fads that I had – which for me meant eating a lot more, but just healthier. It definitely borrows from this other recipe of beetroot soup from Nigella Lawson, one of the culinary queens of our generation, but with a personal twist to make it a little more wholesome for that ever-hungry stomach.
RECIPE
Feeds one hungry person.
INGREDIENTS
- 1 beetroot, medium sized
- 2 cups beaten curd or yoghurt
- ½ cup walnuts, roughly chopped
- ½ cup pomegranate seeds
- ¼ cup coriander leaves, chopped
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon fennel powder, optional
- ½ teaspoon black salt, optional
- ½ teaspoon salt
METHOD
- Peel and cut the beetroot in bite-sized cubes. Boil in water with a pinch of salt till its soft but holding shape. Then drain and leave to cool for a couple of minutes.
- In a bowl, mix the rest of the ingredients till combined.
- Then fold in the boiled beetroot.
- Top with more coriander for garnish and serve chilled.
ADDITIONAL NOTES
- You can make this salad vegan by using coconut yoghurt or any vegan curd.
- Walnuts can be replaced with any other nuts of choice.
- Pomegranate seeds are optional and may be replaced with raisins.
- Black salt can be replaced with a small squeeze of lemon juice.
