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Roasted Beet and Red Chowli Salad with Upbeat Vinaigrette

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Roasted Beet and Red Chowli Salad with Upbeat Vinaigrette
  • Cook Time:
  • A healthy salad with the goodness of beetroots, red chowli beans, spring onions, asparagus and a lot more, drizzled with a tangy beet-orange dressing.


  • 1 medium roasted beet, cubed
  • 50-60 gm red chowli beans, cooked
  • 60 gm ripe mango, cubed or sliced
  • 30 gm raw mango, cut into long strips
  • 1 medium tomato, diced
  • 6-8 stalks of spring onions
  • 3-4 stalks of asparagus
  • 20-30 gm of feta cheese
  • 1 Tbsp garam masala/ zaatar spice
  • A few romaine lettuce hearts  
  • A pinch of pepper
  • Salt to season

  • For the beetroot dressing:
  • 20 gm beetroot trimmings
  • A pinch of orange zest
  • Juice of half an orange
  • Salt & pepper to season
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp of red wine vinegar 


  1. To roast the beetroot:
  2. Season the beetroot with salt, pepper and olive oil.
  3. Wrap inaluminium foil and bake in a pre-heated oven at 180 degrees Celsius for 25-30 minutes.
  4. Trim the beetroot by taking out the skin and cut these into cubes.
  5. Leave the trimmings aside for later use.
  6. Transfer the beetroot into a bowl and add the cooked red chowli, ripe mango, raw mango and tomato.

  7. For the Vinaigrette:
  8. In a blender, add all the leftover beetroot trimmings, orange zest, orange juice, a big pinch of salt and pepper, olive oil and mix well.
  9. In a tray season the spring onions with salt, pepper and 1 tsp of olive oil.
  10. Lightly grill these on a till a little black and soft.
  11. Crumble the feta cheese in a small bowl.
  12. Season it with zataar spice.
  13. Pour the dressing over the beetroot and chowli salad and mix well.
  14. Transfer the salad onto a plate, garnish with spring onions, grilled asparagus and the crumbled zataar spiced feta.