Indian Beet Salad – a delicious recipe with beets, turmeric, coconut oil, black mustard seeds, kosher salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["Wash and dry 1 and 1/2 lbs of beets. Cut them into thin strips", "Put the beets into a large skillet or kadhai. Add: water to just cover the beets,1/2 tsp of turmeric. Bring it all to a boil and cook that way for about 7 to 10 minutes, or until the beets are cooked through but still firm. Drain the beets and set them aside.", "Heat 2 Tbs of vegetable oil in a skillet or kadhai.
2
When the oil is hot add in:
3
1/2 tsp black mustard seeds
4
When the mustard seeds start popping, add in the beets and cook them for about a minute or until they're nice and coated with the oil and mustard seeds.", "Sprinkle the beets with:1 tsp Kosher salt, 1 tsp of sugar. Stir them around for another minute, then take them off the fire. You are done.
5
Check them for seasoning and serve them up."]
72
kcal
Calories
8
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 pounds beets, 1/2 teaspoon turmeric, 2 tablespoons veg or coconut oil, 1/2 teaspoon black mustard seeds, and more.
Yes, Indian Beet Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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