Broccoli & Beetroot Salad
Preparation time
15 mins
Serves 3-4
Ingredients
Hung
curd/Greek Yoghurt or any thick variety of curd ½ cup
White
pepper ½ tsp
Black
pepper ¼ tsp or to taste
Salt
to taste
Olive
oil 1 tsp
Broccoli
1 flower
Beetroot
1
Tomato
1
Apple
1
Chopped
fresh Coriander and Mint 2 tsp
- For the dressing, take the curd, mustard, salt and pepper, and olive oil in a bowl. Mix well. Keep aside. (Yes, it’s that simple and yummy!)
- Boil 3-4 cups of water in a pan.
- Wash the broccoli and beetroot well. Break the broccoli into flowerets. Cut the beetroot into half.
- Add the broccoli flowerets and the beetroot to boiling water. Blanch for 10 mins.
- Dice the tomato and the apple.
- Drain the broccoli and beetroot. Peel the beetroot and chop into small pieces.
- In a big bowl, put the Broccoli, Beetroot, Tomatoes, Apples and Chopped fresh Coriander and Mint. Pour the dressing on the top.
- Now mix gently with 2 spatulas or salads tongs so that the dressing coats the veggies nicely.
- The salad is ready! Serve in small bowls.
Chef’s Tip:
The salad dressing is the star of the dish. You can make hundreds of variations
with this. You can also add grapes, or blanched peas and carrots to this salad.
Always add atleast one fruit to your salads to break the monotony of veggies if
you like.
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