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Beetroot and Red Chowli Salad Recipe

Beetroot and Red Chowli Salad
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
  • Easy

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 Salad

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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.
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