Beetroot and Red Chowli Salad Recipe
How to make Beet and Red Chowli Salad
About Beetroot and Red Chowli Salad Recipe: 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.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings2
Ingredients of Beetroot and Red Chowli Salad
- 1 Medium sweet potatoes, roasted
- 50-60 gms red chowli beans (cooked)
- 60 gms ripe mango (cubed or sliced)
- 30 gms raw mango (cut into long strips)
- 1 medium tomato (diced)
- 6-8 spring onions stalks
- 3-4 asparagus stalks
- 20-30 gms 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 gms beetroot trimmings
- A pinch of orange zest
- 1/2 orange (juiced)
- salt & pepper (to season)
- 2 tbsp olive oil
- 1 1/2 tbsp red wine vinegar
How to Make Beetroot and Red Chowli SaladHideShow Media
To roast the beetroot:
Season the beetroot with salt, pepper and olive oil.
Wrap in aluminium 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.
Prepare 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.