Recipe finder

Recipe Finder
Follow us :FacebookPinterestTwitterGoogle Plus
You are here: Home » Recipes » Roasted Beet And Red Chowli Salad With Upbeat Vinaigrette

Roasted Beet and Red Chowli Salad with Upbeat Vinaigrette

 star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png5 stars based on 5 reviews

Roasted Beet and Red Chowli Salad with Upbeat Vinaigrette

Roasted Beet and Red Chowli Salad with Upbeat Vinaigrette


:Vicky Ratnani

Recipe Cook Time

:45 Minutes

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 


To roast the beetroot:

Season the beetroot with salt, pepper and olive oil.

Wrap inaluminium foil and bake in a pre-heated oven at 180 degrees Celsius for 25-30 minutes.

Trim the beetroot by taking out the skin and cut these into cubes.

Leave the trimmings aside for later use.

Transfer the beetroot into a bowl and add the cooked red chowli, ripe mango, raw mango and tomato.

For the Vinaigrette:

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.

In a tray season the spring onions with salt, pepper and 1 tsp of olive oil.

Lightly grill these on a till a little black and soft.

Crumble the feta cheese in a small bowl.

Season it with zataar spice.

Pour the dressing over the beetroot and chowli salad and mix well.

Transfer the salad onto a plate, garnish with spring onions, grilled asparagus and the crumbled zataar spiced feta.

Key Ingredients: mango, tomato, onion, asparagus, feta cheese, garam masala, Salt, beetroot, orange, olive oil, red wine vinegar, spring onion

Tags: Brunch, Healthy, Salad