Child Friendly Beetroot Salad
- Home
- Recipes
- Salad Recipes
- Child Friendly Beetroot Salad
Ingredients
- 2 medium beetroots, grated
- 1 lemon, juiced
- ¼ tsp unrefined salt or to taste
- 2 sprigs fresh mint (pudina), finely chopped
- 1 cup cashew nuts, broken into halves or thirds
- 1 tbsp date paste
- 1 tsp whole black pepper (kali mirch)
- ½ tsp cloves (laung)
- ¼ tsp unrefined salt or to taste
Photo by Palak Jain
Beetroot salad with candied spicy cashew nuts and fresh mint.
Prepare dressing by mixing lemon juice, salt and the chopped mint. Add to the beetroot and transfer to a serving plate. Keep aside.
Grind or crush the whole black pepper and the cloves to a powder. Transfer to a bowl and add the date paste, salt and cashew nuts. Mix well. Heat a cast iron skillet and cook the coated cashew nuts on a very low flame until the cashews are lightly browned and crisp.
Sprinkle a few tablespoons of the cashew nuts over the salad and serve.
Serves 4-6
Storage / Shelf Life
The remaining cashew nuts may be stored for a week in an airtight container at room temperature.
