Roasted Beet Salad

Roasting is not traditionally an Indian cooking method, as ovens were not commonly available, leading to a preference for boiling, steaming, or frying. However, when Suma’s mother visited their Canadian home, she discovered that her favourite beet salad recipe gained an entirely new depth of flavour when the beets were roasted. This vibrant and flavourful salad is perfect for a late summer lunch when young beets are in season. It pairs beautifully with jeera rice and a stack of chapatis, making it a delightful blend of traditional Indian ingredients with a modern twist. –  My Thali, Joe Thottungal and Anne DesBrisay, Figure 1 Publishing.

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Roasted Beet Salad

Course Salad

Cook Time 45 minutes minutes

Author Joe Thottungal and Anne DesBrisay, authors of My Thali

Ingredients

• 8 assorted small beets ruby red, golden, Chioggia, and/or rainbow, scrubbed and patted dry
• 2 tsp salt divided
• 2 Tbsp vegetable oil
• 1 Tbsp coconut oil
• 3 Tbsp white wine vinegar
• 15 curry leaves thinly sliced
• 3 Indian or Thai green chiles finely chopped
• 2 red onions thinly sliced

Instructions

• Preheat oven to 400ºF.
• In a bowl, combine beets, 1 1/2 tsp salt, and vegetable oil. Mix well.
• Transfer to a large piece of aluminum foil and wrap them tightly.
• Roast for 45 minutes, or until they can be easily pierced with a knife. Set aside until cool enough to handle.
• Peel off beet skins, slice into wedges, and place warm beets in a serving bowl.
• Stir in coconut oil.
• Add vinegar, most of the curry leaves (reserving some for garnish if you wish), chiles, onions, and the remaining 1/2 tsp salt. Mix well.
• Chill in the fridge.
• Garnish with reserved curry leaves and serve with jeera rice and chapati (if using).

Notes

Roasting is not traditionally Indian, but it adds depth of flavour.
This salad is ideal for a late summer lunch when young beets are abundant.
Serve with a stack of chapatis for a complete meal.

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