Empty My Fridge
Beetroot Salad | Healthy Salad Recipes | Easy Salad Recipes | Chef Rishim Sachdeva
Ingredients
- Beetroot · peeled5–6 + 3–4
- Salt
- Pepper
- Black pepper
- Coconut1
- Bell pepper3 tbsp
- Garlic1 tbsp
- Olive oil
- Almond8–10
- Cherry tomato3–4
- Flax seed
- Fennel seed1 tbsp
- Star anise1
- Peppercorn
- Bay leaf2
- White wine vinegar30 ml
Instructions
- Put the beetroots in a dish, add oil, salt and black pepper, and mix well. Microwave for 20 to 22 minutes at 175 degrees.
- Cook the finely chopped bell peppers and garlic in oil with salt and black pepper for one minute to make a salsa.
- Blend the coconut meat from one fresh coconut, add the bell pepper salsa and mix well.
- Roast the almonds with salt, black pepper, watermelon seeds and flax seeds.
- Peel and slice the cooked beetroots. Assemble with the coconut mixture, sliced beetroot, nuts and cherry tomatoes, and serve with fresh coconut water.
- For the pickle: grate the peeled beetroots. Roast the fennel seeds, star anise, black peppercorns and bay leaves in a pan, then add 100 ml water and 30 ml white wine vinegar. Season with salt, bring to a boil, pour over the grated beetroot, mix and set aside.
Summarized from Get Curried's video. Watch it for the details.
More recipes with
GarlicTomatoBell pepperAlmondCherry tomatoCoconutBeetrootFlax seed
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