I don’t remember eating beets while growing up. Can you believe that? I think nobody liked it in our house and so it was not bought at all. If I can recollect right, I think I tasted beets for the first time in my life after my marriage. My husband likes beets so he keeps buying it regularly. I usually prepare the regular dry curry and later my mother-in-law’s beets raitha. My mother also gave this idea to prepare beets rasam (quick soup) using the beets cooked water. Beets usili has become our favorite too.
I didn’t try raw beets until I made this beets and peanuts salad. Since then I have been trying to incorporate raw beets in salads just like carrots. So I was thrilled to see this recipe for gingered beet salad in a local magazine. It’s a simple yet flavorful salad.
Gingered Beets Salad Recipe
|Prep Time||Cook Time||Makes|
|10 Mins||02 Mins||3-4 Servings|
- 2 cups beets, peeled and grated
- 1 cup carrot, peeled and grated
- 1 stalk celery, thinly sliced
- 1/2 cup cilantro, minced
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 1 teaspoon turmeric powder
- 1 teaspoon ginger, finely grated
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- Toss together the prepared vegetables in a medium size bowl.
- In another small bowl, whisk together lemon juice, vinegar, turmeric, ginger, salt and pepper. Add the oil in a thin stream and whisk the dressing until it comes together.
- Pour the dressing over the vegetables and toss well a couple of times if serving immediately or else store the salad and dressing separately in a closed container and refrigerate; mix it together when you are ready to serve.
- I have tried this salad with just plain lemon juice without the vinegar and it still tastes good. Similarly, celery is also optional. It does give a nice crunch to the salad but you can do without it too.
- If you like ginger, you can increase the quantity to suit your palette.
- Beet greens is edible too and check out my collection of beet greens recipes.