Beetroot salad
Beetroot salad, also known as roasted beet salad, is a refreshing continental condiment or salad that goes with nearly every cuisine from oriental to seafood. Beetroot salad as it is add a lot of flavor and taste to any dish, Beetroot salad like adding a new dimension and with less effort you can enrich the flavors that you bring to your table. This Beetroot salad is an essential part when making some healthy dishes. Beetroot salad is a must in winter season. The Beetroot salad is very tasty and nutritious.
This delicious Beetroot salad can be served with so many dishes. Beetroot salad is a must condiment in Pakistan with almost every rice dish. You can just add some corns in this Beetroot salad to make it more delicious and loveable. Hope you find this recipe for Beetroot salad enjoyable.
| Recommended By Chef |
| 00.30 To Prep |
| 00.30 To Cook |
| 4 Servings |
| Tips About Recipe |
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2 medium beetroot
olive oil, for drizzling
20g/1oz blanched almonds
½ tsp cumin seeds
1 red eating apple, cut into 2cm/1in cubes
½ small red onion, sliced
handful fresh herbs
salt and freshly ground black pepper
For the dressing
150g/5½oz plain yoghurt
1 lime, zest and juice
2 tsp honey
How to make Beetroot salad
METHOD:
Pre-heat the oven to 200C/180C Fan/Gas 6.
Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour.
Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan.
Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs.
To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well.
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Ghazia, Islamabad