My love for beetroot is well, err, nonexistent to tell you the truth. It cannot be easy to get over years of being subjected to an overcooked grey green goop of a ‘curry’ to be eaten with sambar and rice in a hostel mess or any one of the several (cheap) eating joints one frequents as a singleton / student / working woman in a new place that actually turns out to be this brilliantly coloured beetroot! Imagine my shock and horror when I realized, hours of cooking can turn a beautiful wine coloured beetroot into a grey mess.
My favourite way to eat beetroot is boiled, chopped, with simple mustard and curry leaves tadka, salt and a dash of lime squeezed on top.
I also love them as cutlets which are very popular in the Escapades family and in a raita where they look so glam! Up next I want to try out this beautiful Beetroot and Gruyere Cheese Salad. Just look at how gorgeous it is!
I was supposed to join my friend Preethi who writes the blog The Meal Algorithm in her salad a day quest. she is posting one salad per day for the whole month of August and I failed miserably. This is a make up post honestly 😦 Check out her blog for some pretty awesome salad recipes
Beetroot and Orange Citrus Salad
Beetroot 4, boiled and skin removed
Walnuts 1/3 cup
Mint Leaves a few
For the Dressing
Orange Juice 2 tablespoons
Honey 2 teaspoons
Extra Virgin Olive Oil 2 teaspoons
Salt and pepper to taste
- Skin the oranges with a knife, removing the skin and the white membrane. Slice into rounds
- Boil and skin the beetroots, slice into rounds
- In a small bowl, add all the ingredients for the dressing and whisk lightly with a fork. Set aside
- On a plate, assemble the beetroot and orange slices; sprinkle the mint leaves and walnuts on top. Drizzle the salad dressing and serve immediately