Beet Salad Indian Recipes

BEET AND YOGURT SALAD

Beet and Yogurt Salad image

This dish consists of sliced beets mixed with yogurt and seasoned with Indian spices. It can be used as a side dish with Indian foods or eaten as is.

Provided by PB

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 tablespoon canola oil
⅛ teaspoon black mustard seed
⅛ teaspoon cumin seeds
2 cups plain yogurt
1 (15 ounce) can sliced beets, drained
salt
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.
In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.

Nutrition Facts : Calories 284 calories, Carbohydrate 32.8 g, Cholesterol 14.7 mg, Fat 11.2 g, Fiber 3.9 g, Protein 14.9 g, SaturatedFat 3 g, Sodium 585.6 mg, Sugar 28.8 g

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices image

The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.

Provided by Melissa Clark

Categories weekday, side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 14

Ingredients

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
Pepper, to taste
1/2 teaspoon black mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
1/2 jalapeño pepper, seeded and finely chopped
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
Pomegranate seeds for garnish, optional

Steps:

Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 19 grams

BEET SALAD (INDIAN)

Beet Salad (Indian) image

From Indian Vegetarian Cooking at Your House by Sunetra Humbad and Amy Schafer Boger, M.D. "Makes 1 cup (traditional serving = 2 TBS)"

Provided by mliss29

Categories Asian

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 medium beets, peeled (or 1 large)
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon coriander
1/8 teaspoon cumin
1 teaspoon lime juice

Steps:

In a small saucepan, boil the beets for 5 minutes. (They will still be quite firm.).
Grate or shred the beets.
In a small bowl, combine the shredded beets with the remaining ingredients.

Nutrition Facts : Calories 7.1, Sodium 155.1, Carbohydrate 1.7, Fiber 0.3, Sugar 1.3, Protein 0.2

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