Beet is a relatively innocuous looking vegetable. But, somehow I have never liked it. At least not until now anyway. Raw or steamed, Beet somehow never appealed to my taste buds. I used to have gag reflexes even at the thought of having beet. So, what changed? Nothing changed, until very recently. We were on a holiday in Coorg. We had stayed a pretty home stay called Honey Valley. And this beauty was served as a part of the delicious , home style cooked spread. And, due to our recent enthusiasm for all things salad, me and dear husband never ignore salads as a part of meals.
*Beetroot spam alert* Okay, so I agree this isn't the most prettiest salad in the world, but if it gets me, the beet-hater for a long, long time, to get to eat beet in the raw form, I am sure it will convert anybody! So this salad is what I had at the pretty little homestay where I spent the long weekend, in Coorg a while ago. And I fell in love! Yes, Ishq wala Love, if you need to know! And the hare-brained person that I am, I forgot to ask for the recipe! 🙈 Salad 17 of #100happysalads ! Anyway, this lovely mix consists of grated beetroot + sliced onions + roasted and crushed peanuts + lemon juice + salt + cumin. And finish with a tempering of oil, mustard seeds and asafoetida or hing! May everyone in the world love beets from now on! #beetroot #salad #saladnight #saladfordinner #vegan #glutenfree #paleo #whatsonmyplate #whatsfordinner #vscocam #igers #healthyfoodporn #healthyyetdelicious #saladporn #rabbitfood #srujans100happysalads
So I was all set for a difficult time, and now that I am an adult, I told myself that I can do it. But, one morsel was enough to send me into a fan-girl mode. I had pinch myself to make sure it wasn’t a dream. Okay, well not really, but it did not taste like raw beet despite being exactly being that.
So without much ado, I will get to the important thing, that is, the recipe.
Recipe: ( Serves 2 as a side )
- 1 medium sized beet root, grated, preferably not to fine
- 1 medium onion, sliced or separated into rings
- juice of 1 lemon
- one handful of peanuts, roasted (optional) and coarsely ground
- salt, to taste
- 1/2 tsp of cumin
- 2 tbsp of peanut oil, you may use any oil of your choice though
- 1 tsp mustard seeds
- pinch of asafoetida or hing, (optional)
- Take the grated beet root in a salad bowl. Season with salt, cumin and lemon juice. Mix well. Let it stand for 10 mins. The beet root will take in the flavours and will soften a bit.
- In a small pan, heat the oil. Add the mustard seeds and as they crackle, add asafoetida. Turn off the heat. Pour this oil on the beet root. Add the sliced onion and peanuts.
- Mix lightly with hands. You may serve it immediately or refrigerate it for a while. It will taste both cold as well as at room temperature.