This is a great and versatile way to serve beets. I was served this version as part of a thali in a South Indian vegetarian restaurant- it was easy to copy because there are really no secret ingredients, but truth be told I find this dish to be much more than the sum of its parts. It is earthy, sweet, incredibly fresh, spicy, quenching and just plain old addictive. Of course it works best as an accompaniment to an Indian meal, but just as well goes with your summer BBQ, light sandwich lunch, or whatever. The photo included is the salad prepared as a taco, and the avacado really brings it to another level.

2 Fresh beets
1/2 c Red Onion- sliced
1 tsp Black Mustard Seeds
1/4 c Fresh Coriander(Cilantro)- rinsed and dried
2 Green Chiles(small)
1 T Lemon juice
Salt to taste

Heat a small skillet to medium high heat. Add mustard seeds and toast for a few seconds until you can smell them bloom and take on a nutty scent. Immediately remove to a separate bowl and set aside.

Peel beets and grate (uncooked), either on a box grater or food processor, into a lerge mixing bowl. Due to the staining nature of the beets it would be wise to use rubber gloves and a stainless steel bowl.

Chop the chiles and fresh coriander and add to the bowl with the shredded beets. Add all other ingredients and toss to combine.

Set aside in the refrigetator for a half hour before serving.

Date User Comment

Thu 05/08/08 09:28:04 TongoRad Initial entry of recipe.