Recipe Courtesy Of Madhu Lahoty – Beetroot Petal Salad
In the recipe, I have glorified these beets into beautiful petals. It doesn’t matter if you’re new to cooking or just learning your way around a kitchen, these recipes will make you feel (and look) like a pro.
It’s vegan as well as oil-free
Hence true to the UN: GUILT YOUR FOOD category!
In winter, you find good quality vegetable produce aplenty I particularly enjoy creating recipes in winter, as one is spoilt with choices!
One such product is the vibrant crunchy and juicy beetroot. Good quality, fresh beetroots should have their greens intact. The greens should be fresh-looking with no signs of spoilage. The beetroot should be firm, smooth, and a vibrant red-purple, not soft, wrinkled, or dull in color., Beetroot is rich in fiber, exerting favorable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too. Beetroot is of exceptional nutritional value, especially the greens, which are rich in calcium, iron, and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese, and potassium.
It’s a versatile vegetable used in savory and sweet dishes. It can be consumed in its raw form, in salads, and can be made into smoothies and juices!
Hope you are inspired to make this and please share your inputs and challenges!
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Beetroot Petal salad
2 large fresh beetroot
1 yellow pepper
4 tbsp cashews soaked
1 tsp sweetener ( natural .. jaggery /maple syrup )
1/2 tsp Mustard powder
Salt to taste
Pumpkin seeds /slivered almonds topping
Microgreens for garnishing
Method
Wash the beetroot and Pat dry.
Peel and slice using mandolin with a thin setting / regular slicer will do too.
Immerse these slices in hot water and then shock treat it with a cold bath
Chargrill the yellow pepper after it’s washed and peel once it’s cooked
Deseed it and remove the stem
Blend the pepper together with the ingredients ( cashew, mustard , sweetener, salt) into a coarse salsa texture
Assemble
Take each slice of the beetroot
Place 1 tablespoon of the salsa
Pinch it together at one end with a clip
This will give the shape of a petal
Plating
On a serving platter place these beautiful vibrant crunchy and fresh delicious petals of beetroot
Topped with any nuts/seeds of your choice
And garnish with the microgreens !!
Un: Guilt Your Food By Madhu Lahoty: Madhu Lahoty has a very special and unique talent – she combines her understanding of ingredients and international cuisine, and her own exclusive technique to create gourmet dishes that are truly healthy (vegan, gluten-free, almost no oil) that would be relished by Indian palates. She has been using this unique combination to create dishes that look spectacular and taste fabulous for her family for over 20 years and will share some of these treasures through a regular column on TFN.
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