Roasted Beet Salad
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.
This salad is ideal for a late summer lunch when young beets are abundant.
Serve with a stack of chapatis for a complete meal.