Beetroot Radish Salad

This is a quick, easy and super healthy salad that can be fixed in matter of minutes. I used beetroot, radish, carrots and legumes to prepare this salad. Beetroot being a natural dye, gave its color to rest of the ingredients in the salad, making it a pink salad. This salad can be served as a side along grilled chicken or along with rice. It makes a great snack as well.

Preparation: 10 -15 minutes
Serves: 2-3

Ingredients:

• 1/3 cup frozen Val Lilva
• ¼ cup frozen Green Chana/Green Garbanzo/Choliya
• ½ long white Radish grated or ½ cup firmly packed grated Radish
• 2 medium Carrots grated or ½ cup firmly packed Carrots
• 1 small Beetroot julienned or 1/3 cup firmly packed long grated Beetroot
• Chopped Cilantro for garnish
• 1 tsp. Extra Virgin Olive Oil
• 1/6 tsp. Pepper Powder
• ¼ tsp. Salt

Preparation:

• Boil frozen val lilva and green chana until cooked.
• Peel beetroot, carrots and radish. Shred it in a food processor or using a grater. I grated/shredded the carrots and radish in the food processor and it was a fine grate. I actually wanted to shred it, more like julienne. I normally grate it using the box grater/four sided grater. Boxed grater has two surfaces for grating and I use the surface which isn’t a fine grate. I was lazy this time and used the food processor instead. Since I did not want it as fine, I grated the beetroot using the grater.
• Take the grated vegetables and cooked val and green chana into a bowl and mix well.
• In a small bowl, lightly beat together oil, salt and pepper powder. Pour it over the grated vegetables and mix well. Chill it until ready to serve.

Notes:

• To Indianise the salad, add a tempering to the salad, just like how I did for carrot salad.
• I grated the vegetables here but can slice or dice the vegetables as per one’s liking.

This month that year: The recipes I posted this month in 2009 and in 2010

This is my entry to Veggie/Fruit a month: Radish, an event started by Priya. This also goes to Sarah’s Monthly Mingle: Think Pink, an event started by Meeta and to MLLA # 33 hosted by Dee and started by Susan.