Indian Beetroot Salad with Roasted Mustard Seeds
4 servings
60 minutes
Beetroot salad with roasted mustard seeds Indian style is a bright, aromatic dish inspired by Indian culinary traditions. India is famous for its spices, and this salad is no exception: roasted mustard seeds add a mild spiciness and nutty flavor. Tender roasted beetroot provides natural sweetness, while sharp green chili and onion create an interesting balance of flavors. In India, beet dishes are often served as a side to rice or flatbreads, and this salad makes a wonderful complement to spicy dishes. It can be enjoyed as a standalone snack or as a refreshing contrast to richer curries. The salad surprises with its simplicity of preparation and richness of flavors.
1
Preheat the oven to 180 degrees.
2
Wrap the beetroot in foil and place it on a baking sheet. Bake in the oven for 40-50 minutes until soft. Cool and peel off the skin. Then grate it on a coarse grater and transfer to a bowl.
- Beet: 2 pieces
3
Clean the onion and chop it finely. Transfer it to the beet.
- Onion: 1 head
4
Finely chop the chili and add it to the salad bowl.
- Green chili pepper: 1 piece
5
Heat vegetable oil in a pan over medium heat. Add mustard seeds and fry for a while. Add to the salad, mix, and serve immediately, seasoning to taste.
- Vegetable oil: 1 teaspoon
- Mustard seeds: 0.5 teaspoon
- Salt: to taste