Tuesday, 5 February 2013

Beet root and peas salad

Salad is an integral part of our dinner menu. My family loves it. On busy week days, it usually is a simple yet classic tomato, cucumber, onion salad, whereas on weekends I try to add colors to my salad.I tried this beetroot salad this Sunday and it came out really well. 


  • Beetroot - 3 pcs
  • Fresh peas - 1 cup
  • Coriender leaves - 1 handful
  • Boiled Egg - 1(optional)

Salad Dressing

  • Sweet Curd - 1 small bowl.
  • Olive Oil - 1 tbsp
  • Lemon juice - 1 tbsp
  • Salt and Pepper - As per taste

Cut the beetroot into bite sized pieces and microwave on high for 4 minutes. Blanch the peas in boiling water for 2-3 minutes.

Mix all the dressing ingredients in a bowl and stir well with a spoon. Keep it refrigerated.

Arrange the beetroot and peas along with coriander leaves in a serving plate. Season with salt and pepper as per taste. Sprinkle a generous amount of dressing over the salad. Garnish with boiled egg(optional) and serve.

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