Beets, often known as beetroot, are a colourful and adaptable kind of vegetable. Their earthy flavour and scent are well-known. Beets not only offer a splash of colour to your meal but are also loaded with nutrients such as important vitamins, minerals, and plant compounds, many of which have therapeutic benefits. The beneficial minerals and vitamins found in beetroot are abundant. The vegetable contains a lot of fibre, which keeps you fuller for longer. It is, therefore, a great vegetable for those who are watching their weight. This vegetable can be used to make several dishes as it is a powerhouse of healthy nutrients. It not only enhances the taste of the dish but also adds a high satiety value to it. One such recipe is beetroot salad. There are several ways of making this salad. You may grate the beetroot, boil it or dice it. The best part about salads is that you can make them according to your preference and beetroot salad is a versatile dish that can be paired with several ingredients to enhance its goodness. This salad not only tastes good but keeps you full for a longer period of time which will prevent you from eating junk.
Here's how you can make healthy beetroot salad with yoghurt at home-
Beetsalad/Instagram- atthetable074
1. 1 medium beetroot
2. 3 sliced green chills
3. 2.5 cups yoghurt
4. 1 tsp mustard seeds
5. 1 sprig of curry leaves
6. 1 tbsp olive oil
7. few leaves of fresh cilantro leaves washed and chopped
8. salt to taste
Method
1. Wash, peel, and grate the beet. After cooking in water for a few minutes, drain the water.
2. Place aside in a serving bowl to cool.
3. Add the curry leaves, green chillies, and mustard seeds to heated oil.
4. When oil starts to sputter, add it to the beetroot bowl.
5. Add salt and yoghurt, and combine well.
6. Garnish with chopped coriander leaves.
7. Keep it in the refrigerator and serve it chilled.
Moroccan Beetroot Salad
Ingredients
1. 1 cup yoghurt
2. 2 teaspoons cumin seeds
3. 1 clove garlic
4. Sea salt
5. Freshly ground black pepper
6. 1/2 cup malt vinegar
7. 750 grams cooked beets cooled and peeled
8. 250 grams of baby spinach
9. 1 large bunch of fresh mint leaves
10. 1 large bunch of fresh cilantro leaves and stems
Method
1. Mix the yoghurt, cumin, and garlic in a small bowl. Add salt and pepper to it. For about an hour, put the dressing in the fridge.
2. In a medium bowl, add the vinegar. As you cut the beetroot into equal-sized wedges, add each wedge to the bowl containing the vinegar. Stir and leave for ten minutes. After draining the beets, throw away the vinegar.
3. In a serving bowl, combine the beetroot wedges, spinach, and the majority of the chopped mint and cilantro (reserve a little of the chopped herbs as a garnish).
4. Dress the salad with the yoghurt dressing just before serving. Garnish it with chopped herbs and serve cold.
