Simple Steamed Indian Beet Salad Recipe
Introduction
This Simple Steamed Indian Beet Salad is a delightful and healthy appetizer that brings the earthy sweetness of beetroots into full focus. This vibrant, deep red beetroot salad is not only easy to prepare but is packed with flavors. The beetroots are boiled until tender, then sliced and seasoned with a generous sprinkling of salt, black pepper, cumin powder, and chaat masala for a zesty kick. A squeeze of fresh lemon juice adds brightness, while the cumin powder gives the dish an authentic Indian touch. Perfect as a light starter or a refreshing side dish, this salad is sure to leave your taste buds tingling.
Cuisine: Indian
Course: Appetizer
Diet: Vegetarian
Serving Size: 4-5 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroots | 4 medium-sized |
| Salt | To taste |
| Black pepper powder | To sprinkle |
| Cumin powder (Jeera) | To sprinkle |
| Lemon juice | 1 teaspoon (freshly squeezed) |
| Chaat Masala Powder | To sprinkle |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 60 kcal |
| Protein | 1.2 g |
| Carbohydrates | 14.3 g |
| Dietary Fiber | 3.4 g |
| Sugars | 6.0 g |
| Fat | 0.2 g |
| Sodium | 175 mg |
Preparation Time
| Stage | Time |
|---|---|
| Preparation | 5 minutes |
| Cooking | 20 minutes |
| Total | 25 minutes |
Instructions
-
Prepare the Beetroots:
Begin by washing the beetroots thoroughly to remove any dirt. Cut each beetroot in half, making it easier to cook. -
Cook the Beetroots:
In a pressure cooker, place the halved beetroots along with approximately 1/2 cup of water. Close the lid and cook for 6-7 whistles on medium flame. After the cooking time, turn off the heat and allow the pressure to release naturally. This step ensures that the beets are cooked perfectly without losing their vibrant color and nutrients. -
Cool and Peel the Beetroots:
Once the pressure has released naturally, open the cooker carefully. Remove the beetroots and set them aside to cool to room temperature. Peel off the skin once they are cool enough to handle. The skin should come off easily, leaving behind the soft, tender beetroot. -
Slice the Beetroots:
Slice the cooled beetroots into thin rounds or wedges, depending on your preference. The slices should be uniform to ensure an even distribution of seasoning. -
Season the Beet Salad:
Place the beetroot slices in a mixing bowl. Sprinkle salt, black pepper powder, cumin powder, and chaat masala powder generously over the beets. Give everything a good toss to ensure that the spices coat the beetroot slices evenly. -
Add Lemon Juice:
Squeeze fresh lemon juice over the salad just before serving to add a touch of acidity and brightness that balances the earthy sweetness of the beets. -
Serve:
Serve the Simple Steamed Indian Beet Salad chilled for the best taste and texture. This salad makes an excellent accompaniment to traditional Indian meals like Phulkas (flatbreads), Smoked Dhaba Dal, Layered Vegetable Tricolor Biryani, and a cooling side of Boondi Raita Spiced with Black Salt. For dessert, try the aromatic Rose Flavoured Shahi Tukda for a delightful end to your meal.
Tips & Variations
- Flavor Boost: You can add a dash of olive oil or mustard oil for extra richness and depth of flavor.
- Herb Variations: Fresh coriander (cilantro) or mint leaves can be added for a burst of freshness and extra flavor.
- For a Sweet Touch: If you prefer a sweeter flavor, add a pinch of sugar or a drizzle of honey to balance the tanginess of the lemon juice.
- Serving Suggestion: This salad can be served as a standalone appetizer or as a refreshing side dish at any gathering.
Conclusion
This Simple Steamed Indian Beet Salad is a perfect representation of Indian culinary simplicity—easy to make, refreshing, and full of flavor. It pairs beautifully with a variety of Indian main dishes and adds a pop of color and taste to any meal. Whether you’re preparing it for a weeknight dinner or a special occasion, this healthy, vegetarian salad is sure to impress.
