I have come across many people who are not a beetroot fan. And it is hard to blame them coz it has a somewhat gritty, dirt like flavor that seems to be an acquired taste. Beetroot was one of those vegetables that never touched my lips. Well, actually it did touch my lips once. I had it raw, in a salad, and I was immediately repulsed by its unpleasant, earthy, uncooked-spinach-like taste. However, as a grew up and my taste buds matured over time, I wanted to give beets another chance. And I realized that they don’t taste all that bad if you treat them well. I mean you either boil them or roast them and they suddenly turn sweet in taste and so good to eat!
Beets have immense health benefits and is quite a versatile veggie. For eating them on their own or as an accompaniment with my curry, I usually pickle them in vinegar. But I prefer using them roasted and sometimes boiled, as I did for this salad. In the later years of blogging, I used beets for making Masala Spiced Beetroot Lassi where I used roasted beets. Same for this this cake and this beetroot dip that accompanies my zaatar lavash crackers. My family enjoys this salad as a side to these Yogurt & Garlic Mutton Chops. The things that impress me about this salad is the ease with which it can be assembled and its lovely appearance plus, of course, it is packed with goodness of beets (rich in antioxidants) and potatoes. This salad first catches the eyes and then impresses the palate. Doesn’t it look gorgeous!
175 gm Potatoes (boiled and diced)
150 gm Beetroot (boiled and diced)
1 medium red Onion (chopped finely), adjust to taste
2 tbsp Yogurt (I used homemade)
1 – 2 tbsp low fat Mayonnaise
1 tbsp fresh coriander (chopped) 2 celery sticks (optional) A dash of lemon
Salt and crushed black pepper to taste
1 tbsp Capers
Mix all ingredients together and serve! What more can one ask for 😀 Simple and Easy!!
Note: Let this salad sit in the container in which you assemble it for half an hour. After half an hour mix together the salad and transfer it to the serving bowl. This way the beet will lend more of its lovely pink hues to the dressing.
Note: Whenever a recipe calls for using mayonnaise, as a rule I either use a low fat version of mayonnaise or I substitute half the quantity with yogurt/ hung curd (yogurt cream or Greek yogurt). This not only reduces the amount of calories but also enriches the dish with the goodness of yogurt. You can omit mayonnaise and use only yogurt to make it even healthier.
Note: Adjust the amount of curd and mayonnaise to make the dressing to your taste.
Note: Be careful while handling the beet root since it can stain your hands and clothes (if not handled carefully). Immediately wash hands after peeling or wear gloves while peeling.
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