- Servings: 4
- Soaking peanut time: 3 hours(minimum).
- Preparation time: 10 minutes.
- Seasoning time: 2 minutes.
- Total time: 12 minutes.
Enjoy the delicious Salad with nutritious ingredients; this is great breakfast in the morning for office going, housewives and family…
In my yoga classes, I discovered a recipe that perfectly balances taste and health—beetroot and groundnut salad. This dish is a beautiful amalgamation of grated, vibrant beetroot and crunchy groundnuts, dressed lightly with lemon juice and a sprinkle of fresh herbs.
The beetroot enriches the salad with its detoxifying properties and a burst of natural sweetness, while the groundnuts add a satisfying crunch and a dose of protein.
It’s a simple yet nutritious salad that not only revitalises the body but also delights the palate. The flavourings and cooking technique of in this salad is seasoning with curry leaves…
Ingredients:
- Beet root: 100 gm.
- Ground nut: 50 gm.
- Capsicum: 1 no.
- Fresh coconut: ½ (small)
- Ginger: 1” piece
- Black pepper powder: ½ teaspoon
- Coriander leaf: 20 gm.
- Curry leaves: 5-6 no.
- Olive oil: 1 tablespoon
- Salt: half teaspoon
- Lemon: half
Preparation:
- Grate beet root and fresh coconut, keep aside.
- Soak ground nut for over-night/ minimum 3 hours.
- Chop capsicum, ginger and coriander leaf, keep aside.
Method:
- Take a wok, heat oil, put ginger and curry leaves, stir fry on high flame for 30 seconds.
- Add capsicum, beet root, and soaked peanut one by one at 30 seconds interval and fry on high flame for further 30 seconds; add salt and black pepper, put off the flame.
- Add grated coconut and coriander leaves, stir well.
- Add lemon juice before serving, transfer into serving tray.
- Crunchy beet root salad is ready.
- The taste of this salad is awesome. Go ahead, enjoy the salad.
Beet Root Groundnut Salad by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.