Beetroot Salad

This vibrant Beetroot Salad is a delightful mix of earthy beets, refreshing greens, and a tangy dressing, perfect for a light meal or side dish. Bursting with flavor and nutrients, it embodies the essence of Indian cuisine with a modern twist.

Ingredients

• Beetroot - 200 grams, roasted and diced
• Cucumber - 100 grams, diced
• Tomato - 100 grams, diced
• Red onion - 50 grams, finely chopped
• Fresh coriander leaves - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon (or to taste)
• Black pepper - 1/4 teaspoon
• Chaat masala - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F). Wrap the beetroot in aluminum foil and roast for about 25-30 minutes, or until tender. Allow to cool, then peel and dice.
2. In a mixing bowl, combine the diced beetroot, cucumber, tomato, and red onion.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and chaat masala.
4. Pour the dressing over the salad mixture and toss gently to coat all the ingredients.
5. Garnish with fresh coriander leaves and serve immediately, or let it chill in the fridge for 15 minutes to enhance the flavors.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 22 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in dietary fiber, promoting healthy digestion.

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