Beetroot-carrot salad with yogurt
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251Healthy salad (raita), served in the Indian menu with spicy food in order to remove heat from the spices. It is also an excellent tip for a healthy dinner, or a side dish to meat, even out of oriental cuisine.
recipe,photo-recipe,beetroot,carrots,yoghurt natural,Vegetable salads,Indian cuisine,Gluten-Free
Vegetable salads
Indian cuisine
Categories
Vegetable salads › Indian cuisine › Gluten-Free › Asian cuisine › Season - Beetroot › Season - Carrot ›
Ingredients
Ingredients
| beetroot | 12.25 | oz | 350 | grams | |
| carrots | 12.25 | oz | 350 | grams | |
| dry mint spice | 0.5 | tsp | ½ | teaspoon | |
| ground Roman caraway spice - jeera | 0.25 | tsp | ¼ | teaspoon | |
| ground black pepper | 0.25 | tsp | ¼ | teaspoon | |
| imalayan salt | 0.5 | tsp | ½ | teaspoon | |
| lemon-juice | 2 | tbsp | 2 | tablespoon | |
| salt | 0.5 | tsp | ½ | teaspoon | |
| sugar cane | 2 | tsp | 2 | teaspoon | |
| unsalted butter | 0.75 | oz | 20 | grams | |
| water | 3.25 | tbsp | 50 | milliliters | |
| yoghurt natural | 12.25 | oz | 350 | grams |
Recipe
2.
Cut the beet into smaller cubes.
5.
salt 0.5 tsp • water 3.25 tbsp (50 ml)
Add salt, water and simmer 10-15 minutes under a cover until soft. Let cool.
6.
yoghurt natural 12.25 oz (350 g) • sugar cane 2 tsp • imalayan salt 0.5 tsp • ground black pepper 0.25 tsp • ground Roman caraway spice - jeera 0.25 tsp • dry mint spice 0.5 tsp • lemon-juice 2 tbsp
Mix carrots with the beetroot. In yogurt mix sugar, salt, pepper, caraway, mint and lemon juice.
7.
By mixing the flavored yogurt and vegetables, finish the salad. Let it rest in the cold for an hour before serving.
Bon appetit!
