Simple Beets Salad

A refreshing bowl of salad is always a healthy choice for a healthy breakfast or a snack. A delicious salad can be made in just a few minutes. Chop some tomatoes, cucumber and onion. Combine and season with salt and pepper and tadaaa...a healthy salad in no time. Here is a quick salad that is healthy and tasty as well as colourful. I have added beets to the regular salad that gives the salad an eye catching colour. Its a vegan salad.

Ingredients:

Beetroot - firm - Medium size - 2

Onion - Medium size - 1 (optional)

Tomatoes - red and firm - 2

Cucumber - firm - medium size - 1

Salt and Pepper - as required

Lemon - 1 - for dressing (optional)

Fresh Coriander leaves - for garnishing

Method:

Wash all the ingredients. Organic vegetables are preferable. 

Peel the beetroots and pressure cook for 3 whistles. When the beets are cooked, dice the beets and keep it aside. Alternatively, peel the beets, dice them and cook in medium flame adding adequate water.

Transfer the cooked and diced beets to a large mixing bowl.

Add chopped onions and tomatoes

Peel the cucumber skin and dice it. Add it to the mixture. Cucumber seeds are edible and have healthy benefits, so do not discard the seeds.

Mix the content and squeeze juice of one lemon. Add required amount of salt and pepper. Mix well.

Garnish with chopped coriander leaves/cilantro.

Fresh, simple and healthy salad is ready to be served.

The colour of the salad is red due to the addition of beets.

Carrot kosambari

Carrot kosambari a.k.a carrot koshambir is a very simple and healthy salad/vegetable side that can be prepared in no time. In this recipe, the chopped raw carrots are seasoned with green chillies and lemon juice. For authentic kosambari, grate the carrots using a grater. For a quicker version, I have used a mini chopper to chop the carrots finely. Here is the recipe.

Ingredients:

Carrots - 3 or use 1 packet of peeled baby carrots

Oil - 2 teaspoons - for seasoning

Mustard seeds - half teaspoon

Green chillies - 3 - slit vertically

Salt to taste

Asafoetida powder - a pinch - optional

Lemon juice - 2 teaspoons or sqeeze juice from 1 big juicy lemon

Method:

Peel the skin from the carrots and grate them using a grater or chop them finely using a chopper.

Heat oil and add the mustard seeds, when it pops, add the green chillies and turn off the heat and add asafoetida powder if you are using and pour the seasoning on the grated/chopped carrots.

Add salt to taste.

Squeeze juice from a big juicy lemon or take 2 teaspoons of lemon juice and add it to the seasoned carrots. Mix well.

Serve it as a side with any rice or enjoy it as a salad.

This is my entry to "JFI - carrots" hosted by The Cooker.

This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.