Bombay Beetroot Salad
Prep: 20 mins
Cook: 5 mins
As bright as a Bollywood dance sequence, you'll love this spiced salad.
This recipe is a:
See this week's box.
Ingredients you'll need
- 2 carrots
- 400g beetroot
- 1 lime
- A thumb of ginger
- 2 garlic cloves
- 1 tsp black mustard seeds
- 1 tsp turmeric
- A large handful of coriander
From your kitchen
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Step by step this way
- 1.
Peel the carrots and beets. Coarsely grate them. If you have a food processor with a grater attachment, you can use that to make it quicker.
- 2.
Zest and juice the lime. Peel and cut the ginger into thin slices. Cut the slices into matchsticks. Peel and thinly slice the garlic.
- 3.
Heat a small pan. When warm, pour in 2 tbsp olive oil. Add the lime zest, ginger, garlic and 1 tsp mustard seeds. Sprinkle in 1 tsp turmeric and a pinch of salt and pepper. Swirl everything together. Cook for 2 mins till the garlic and ginger are crispy. Pour into a small bowl.
- 4.
Pour the lime juice into the bowl.
- 5.
Finely chop the coriander stalks. Toss the dressing through the carrots and beets. Toss in the coriander stalks. Scatter the coriander leaves over the top to serve.
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