Spiced beetroot salad

We love beetroots at Curry and Ginga. Besides being highly nutritious (they are a natural source of vitamin C, A, potassium, iron and fibres), beetroots are delicious to eat and gorgeous to look at. If, like us, you're a beet fan, then try this Asian inspired, exceptionally nourishing salad that is just perfect for the summer months. 

 

Spicy beetroot salad:

(Serves 4)

Ingredients:

600 gr cooked beetroots, peeled and quartered

1 tablespoon olive oil

1 garlic clove, chopped

1 teaspoon chopped ginger

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon red chilli flakes

100 ml coconut milk

1/4 teaspoon cardamom seeds, ground

Zest and juice of 1 lime

1 bunch fresh coriander, chopped

Sea salt and pepper 

Salad leaves (we recommend baby rocket and watercress)

How to make:

1. In a deep frying pan or wok, heat the oil and cook the garlic, ginger, cumin seeds, coriander seeds and chilli flakes for approximately 2 minutes. 

2. Add the beetroots, the coconut milk, the cardamom, the lime juice and zest and stir for about 3 minutes. 

3. Transfer the hot salad to a serving dish, season with salt and pepper, mix in the chopped coriander and leave to cool. At this point, you can either cover the dish and leave it in the refrigerator over night to allow the beets to marinate and absorb all the dish's flavours, or toss in the salad leaves and serve. I recommend leaving the beets to marinate, draining them, using the left-over juices to make a great salad dressing, and then tossing in the leaves and serving the salad with a generous drizzle of the dressing you have made.