I was never fond of beets as a child. I used every excuse in the book to avoid the beetroot and lentil dal that mom made. I did not like the taste or the red colored lentils mixed with rice. Looking back, I find it very funny. Especially because I realize now, how healthy beets are for you. They are rich in iron and essential minerals and a good source of healthy sugars. I can say that I love beets now. I try to incorporate them in every way possible in our diet. One of my favorite salad recipes these days is the one I present to you today. I made this salad three times this week, the last being for a weekend get together at our friend’s place. I thought it would make a healthy appetizer. The husband is usually not a big fan of veggies or salads but he loved this one. I know that he loved it because he went for seconds, once he was done with his first serving. One more reason, to love beets 🙂
It is Holi today. The festival of color – one of the most well known festivals of India. It represents the beginning of spring and also a celebration of love and color. This colorful and vibrant recipe is perfect for this perfect time of the year.
- 4 Beetroots (Medium size, grated)
- 1 Carrot (Large size, grated)
- 1 Apple (Diced)
- 3/4 cup Coconut (Freshly grated)
- ¼ cup Peanuts (Soaked for at least 15 min)
- 1 Tablespoon Olive oil
- 1 Tablespoon Split bengal gram / Chana dal
- 1 Tsp Cumin seeds / Jeera
- 1 Tsp Black mustard seeds
- 1 Sprig of curry leaves
- ¼ Tsp Black pepper
- 1/2 cup Fresh Orange juice (Juice from one orange)
- Salt for taste
- 1 Sprig Coriander / Cilantro (optional)
Cook time 0 min
Prep time 20 min
Passive time 0 min
Recipe level Beginner
Spice level 2 (On a scale of 1 to 6)
Shelf life 1 – 2 days in refrigerator using an airtight container
Serving suggestion Chilled or Room temperature
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- Soak the peanuts in 1/2 cup of water.
- Peel the carrot and grate it.
- Peel and cut the beets into smaller pieces.
- Add them to the food processor and grate.
- Add coconut to the food processor and grate it.
- Mix everything and transfer to a large mixing bowl.
- In a small pan, on medium heat dry roast the bengal gram for 2 min.
- Squeeze the juice of one orange into a small bowl.
- Add the mustard seeds, cumin seeds and curry leaves and saute for 1 min. Let it cool.
- Blend bengal gram mixture to make a fine powder.
- Add it to the orange juice and make the dressing.
- Add the dressing to the salad bowl.
- Add olive oil, salt and black pepper.
- Dice the apple and add to the mixing bowl.
- Mix well, check for the amount of salt and pepper needed according to the preference.
- Garnish with coriander leaves.
- I used navel orange and gala apple for this recipe.
- You can switch orange juice with lemon juice if you prefer.
Happy Holi everyone !!
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Have a wonderful day.