This fancy look-alike Beetroot Salad Recipe have a protein pack diet which is purely vegan and gluten-free. A quick recipe that needs 20 minutes only. Needs some grated beetroots, fresh coriander leaves, cumin powder, lemon juices, coconut, some lentils and sesame oil to make this amazing dish. Serve it as a side in a meal or enjoy as a snack.
This healthy and refine Beetroot Salad Recipe in Asian cuisine looks like amazing – quite simple recipe to pull off. A less time taken dish ready to eat in just 20 minutes with full-pack of healthy nutrients. A fantastic fragrance of sesame oil, chopped onions, ginger, with sprinkle of cumin powder and lemon under fresh coriander leaves as another variation. To looks salad more intimidating, simple used some crunchy almond slices on top of the bowl to create a fascinating look. The taste of salad would as be as good as you want, no matter what variations you used. Just hands down your head and crave more.
Beetroot salad contains lots of proteins and flavor which can work as an addition in your dinner or meal. A quit easy to make recipe can be make either by tossing all ingredients together or cooked them to get soft texture. This easy and quick salad recipe can also be knows as one-pot meal that needs no extra fancy care or ingredients. Just simply grating the beetroots and getting things together would delight your meal time. If your kids run away from beetroots so try this recipe to let them fall in love with it. Its so fascinating and flavorful recipe that can be go well as a snacks for tea time or be used as a side before meal start. Its has lots of properties that energize your body, keep warm, enhance beauty factors, metabolize your digestive system and reduce heart attack factors.
This beetroot salad is purely vegan and gluten-free which can be indulge by waist-watchers as well to balance their diet. Its dramatic unique color provides an amazing addition to any plate with quite sweet, salty, savory, earthy flavors and high nutritional fact. This vegetable and the recipes seems an aesthetic addition in our busy life’s. Try my recipe at home and let me know in comment section, about how its work for you.
Beetroot Salad Recipe (Poriyal)
Ingredients
- 1 cup Fresh Beetroot (grated)
- 1/2 cup Moong Dal (split skinned moong daal)
- 1 medium Onion
- 1 1/2 tbsp Lemon Juice
- 2 cups Water
- 1 1/2 tbsp Sesame Oil
- 1 tbsp Fresh Ginger (finely grated)
- 1 tsp Cumin Powder
- 1/3 cup Coconut (freshly grated)
- 2-3 Green Chilies (finely chopped)
- Salt (as required)
- 2 tbsp Fresh Coriander Leaves (finely chopped)
For Variation (optional)
- 1 small size Carrot (finely grated)
- 1/2 cup Radish (finely grated)
- 1/4 cup Cucumber (finely grated)
- 2 tbsp Onion (finely chopped)
Instructions
- Take a normal size bowl, wash mongdaal thoroughly for 3-4 times ahead and let it soak for at least 2 hours in a bowl full of water. Let the daal soak well without until all hard center get soft.
- Best option is to eat few lentils to check about its softness. If the lentil get completely soft, simply throw the water and separate the daal.
- Once again wash it off as let the water completely out from the lentil. Gently spread the lentil over colander or any dry cloth piece to dried up the remaining moisture.
- Now take beetroots and rinse them well under running water and pat dry with some kitchen cloth or tissue.
- Now peel them off and cut them into quarter.
- Now place beetroots nicely into a sauce pan, fill water and cover it up.
- Place the lid and let it boil on high flame. After 3 mints reduce the flame to medium and cook for 20 to 30 minutes, until tender. Now drain out all water and set the boiled beetroots aside.
- Take a medium size pan, add sesame oil, and sauté onion and ginger for 2-3 minutes on medium flame.
- Keep stirring beetroots, add cumin powder, coconut, green chilies and salt. Let it cook for more 3 minutes.
- Now turn off the flame and take out beetroots in a bowl.
- Squeeze some lemon juice and fresh coriander leaves over it.
- Serve hot right away without let it cool down.
- OR
- Just finely grate the beetroots, to liquidize the moisture.
- Now take a bowl and add grated beetroots and mong daal well. Make sure no moisture remains in the lentil before mixing it with beetroot.
- Now add some salt, grated coconut, lemon juice and coriander leaves.
Notes
- For moong lentils, no need to cooked it. Simply soak them longer or for quicker process, soak it into warm water.
- If u don’t like soaked lentil taste, just cook or boil it as required flavour.
- If moong lentils is not your favorite, simply used chickpeas or pinto beans as an alternatives.
- For grating, one can easily use grater or a food processor with medium size large holes.
- Make sure don’t let the salad rest after cook or else it will release juice that make salad tasteless.
- If salad need to be sit on counter, make sure add salt, lemon juice and coriander later at the time of serving.
- Must wear gloves at the time of washing, peeling and grated or boiling beetroot to avoid staining your hands.
- One can easily grated beets by using vegetable peeler also.