Beet Salad Indian Recipes

RAW BEET SALAD

Raw Beet Salad image

I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.

Provided by cheesemaker

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Steps:

Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g

BEET SALAD (INDIAN)

Beet Salad (Indian) image

From Indian Vegetarian Cooking at Your House by Sunetra Humbad and Amy Schafer Boger, M.D. "Makes 1 cup (traditional serving = 2 TBS)"

Provided by mliss29

Categories Asian

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 medium beets, peeled (or 1 large)
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon coriander
1/8 teaspoon cumin
1 teaspoon lime juice

Steps:

In a small saucepan, boil the beets for 5 minutes. (They will still be quite firm.).
Grate or shred the beets.
In a small bowl, combine the shredded beets with the remaining ingredients.

Nutrition Facts : Calories 7.1, Sodium 155.1, Carbohydrate 1.7, Fiber 0.3, Sugar 1.3, Protein 0.2

BEET KOSHUMBIR - BEET SALAD WITH YOGURT

Beet Koshumbir - Beet Salad with yogurt image

This dish is from Maharastra, India and it is usually served with rice and lentils. It is very creamy and you may want to cut the yogurt back to 8 oz, depending on personal taste. Believe it or not it is low cal and high potassium

Provided by Bergy

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

4 medium peeled beets, , cooked,cooled and cut into small dice
16 ounces plain low-fat yogurt
chopped fresh dill (, for garnish)

Steps:

Fold the beets gently into the yogurt.
Place in a serving bowl and garnish with chopped dill.

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices image

The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.

Provided by Melissa Clark

Categories weekday, side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 14

Ingredients

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
Pepper, to taste
1/2 teaspoon black mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
1/2 jalapeño pepper, seeded and finely chopped
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
Pomegranate seeds for garnish, optional

Steps:

Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 19 grams

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