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I was a very picky eater as a child (though surprisingly – even for myself J – now I love trying out new cuisines and foods) and as a matter of fact I gave my mom a tough time at lunch and dinner hours. Beetroot was one of those vegetables which never touched my lips. Well, actually it did touch my lips onceI had it raw, in a salad, and I was immediately repulsed by its unpleasant, uncooked spinach-like taste. Since this recipe calls for boiled beet root, perhaps for this reason I immensely enjoyed its taste in the salad. 

This salad is inspired by a recipe I read in a cook book named ‘POTATO’ – the most humble of all vegetables; yet so versatile. Initially, when I was flipping through the pages of the cook book, I didn’t give much of a look to this salad but then I thought of giving beetroot a second chance J

The things that impressed me about this salad are the ease with which it can be assembled and its appearance; plus, of course, it is packed with the goodness of potatoes and beet root (rich in antioxidants). This salad will certainly catch the eyes of your guests since it will sit pretty pink amongst your other dishes. It actually looks gorgeous!! (Though I wonder how much justice I was able to do through my lensJ) Please don’t forget to read the NOTES at the end of the recipe.

3-4 medium sized potatoes (boiled and diced)
1-2 beetroot (boiled and diced)
1 medium red onion (chopped finely)
1 tbsp thick curd/ yoghurt or hung curd
1 tbsp low fat mayonnaise
1 tbsp fresh coriander (chopped)
2 celery sticks (optional)
A dash of lemon
Salt and pepper to taste

Mix all ingredients together and serve! What more can you 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 pink hues to the dressing. (it is evident from the pics that I did NOT give the salad much sitting time!!)

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 yoghurt/ hung curd. This not only reduces the amount calories but also enriches the dish with the goodness of yoghurt. You can omit mayonnaise and use only yoghurt 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 peeing.

Note: I prefer crushed pepper corns to pepper powder since the beet root, upon being boiled, tends to adapt a sweet taste and the crushed pepper corns help to cut through that sweetness.

Serves 3-4 (while being served with other salads/ side dishes)

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