Beetroots stain your hands, knife, cutting board and where ever you drop them. I find the beets in US are more juicier that I end up with a pink kitchen.Ha Ha. My first grade daughter , an avid lover of pink color loves this veggie, not just for its color but also for the sweet taste of it. I was cooking the beets till I attended the positve pranic foods (energy giving foods). I learnt the fact the more closer we are to the nature, the more healthier and happier we are. See here for another variety of salad.class. After attending Isha, I learnt this healthier way of consuming beets. In that class we had a full meal on the final day of our programme which had only uncooked recipes. All the cooking they did was the tadka/talimpu/thallipu. I came to know a variety of salads made of solely
Beetroot- 1 number
Iceberg lettuce- 1/4
Roasted peanuts- 1 fistful
Lime juice- as needed
Cilantro for garnishing
Mustard seeds, cumin seeds- 1 tsp each
Curry leaves- 6-7 number
Tadka: Heat 1 tsp oil in a small pan, sputter mustard and cumin seeds. Add curry leaves and turn off the heat.
Grate the beetroot ,cucumber. Finely chop the lettuce. Add all the veggies in a bowl, add salt and lime juice, mix well , let it stand for a while. Using the hands, squeeze out all the juice into another container. Now add chopped cilantro, roasted peanuts and tadka.
Cocktail: To the squeezed juice, add the juice extracted from 1 lime. See the salt level and adjust to taste.
My lunch – Roti , Beet salad and Beet root cocktail