Anupama's Kitchen
Warm Beetroot Salad
I make many dishes using beets; dishes such as beetroot salad, beetroot cutlets, beetroot soup, etc. We made carrot halwa often while growing up in India. This dish is a beautiful pink color and tastes delicious. It is a healthy salad and a great snack. It easy for kids to consume, and an easy way to sneak in beets too. It is good during pregnancy and as a grounding dish during postpartum. • Beetroots are an excellent source of iron, magnesium, potassium, and vital minerals. They work specifically on the Liver and Blood making them useful in menstrual disorders and anemia. Beets are wonderful at getting rid of toxins and high in anti-oxidant. They have anti-inflammatory properties; and decrease the risk of artery and coronary diseases. As per Ayurveda, cooked beets are used to pacify Pitta due to their cooling nature while Vata and Kapha body type people should eat beet greens.
- Beets are a lovely source of Iron and vital minerals. They work specifically on the Liver and Blood making them useful in menstrual disorders and Anemia.
- This dish even makes it easy to get kids to consume beets. The salad turns out a beautiful pink color and taste absolutely delicious. It makes a great one dish lunch or a healthy appetizer.
Prep Time
15 Minutes
Cook Time
N/A
Serving Size
Serves 2-3
Ingredients
- 2 Bunches of Organic Beetroot Green (Stalks and Leaves)
- ½ Chopped Organic Yellow Onion
- 3-4 Teaspoons Ghee
- 1 Teaspoon Organic Garlic Powder (1 Finely Chopped Organic Garlic Clove)
- 1 Teaspoon Red Chili Flakes
- 1 Teaspoon Lemon Juice
- Salt as Required
Instructions
- For each bunch, separate the leaves, stalks and root. We will not be using the roots in this recipe.
- Take the leaves in a bowl. Rinse them thoroughly under water.
- Chop the leaves roughly and keep it aside.
- Now, take the stalks in second bowl and rinse them separately.
- Chop the stalks in ½ inch length and keep it aside.
- Chop the garlic (If you don’t have garlic powder) and onion finely.
- On medium heat, in a stainless-steel pan, add ghee and let it melt.
- Once it is melted, add chopped onions and chopped beet stalks.
- Let it sauté for 4-5 minutes till onion becomes translucent.
- Then stir in garlic powder and red chili flakes.
- Let the mixture cook for 1-2 minutes.
- Then, add chopper leaves. Add the salt as required and lemon juice.
- Stir the mixture very well and let it cook for 1-2 minute more.
- Remove the pan from heat. Serve Beetroot Salad just plain with dash of sesame seeds or walnuts as garnish, eat it with khakhra (crunchy, light and roasted Gujarati delicacy) or organic tortilla chips.