Beetroot Salad

Say beetroot and the first reaction of most people is likely be "oh oh" or "ugh". At least, I used to get completely put off by its deep crimson colour.

Of course, it is good for you - which is my mum would regularly force it down out throats in various soups. The moment I stepped out of the house, I turned my back firmly on beetroot.

Until few years ago that is. My cook made this salad insisting it was the best salad I could've ever had. Very grudgingly, I had to admit that it was nice. Better than nice, infact. So nice, that there are days when I actually crave this salad. Yes, notwithstanding the colour, I actually enjoy beetroot (salad).


All you need to do is this:

Boil a beet till it is cooked but still firm. After it cools, peel and grate it.

Toss the grated beet with about 2 tbsps of coarse (roasted) peanut powder, juice of a lime, 3 finely chopped green chillies, 2 tbsps of chopped coriander leaves, salt and a tsp of sugar.

The salad has to be spicy, sweet and tangy all at the same time so adjust seasonings according to your taste.

Sending this to Lisa's No Croutons Required; the theme this month is soups and salads containing root vegetables.