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The addition of a collection of Indian spices turns beetroot into an absolutely delicious salad or side dish.
Indian-inspired beetroot salad
4 large beetroot, cooked
½ Tbsp oil
¼ tsp mustard seeds
½ tsp cumin seeds
1 dried red chilli, crumbled (optional)
10 curry leaves, finely sliced
1 onion, sliced thinly
¼ tsp turmeric
1 green chilli, finely sliced
handful fresh coriander, roughly chopped
2 Tbsp natural unsweetened yoghurt
Begin by cooking the beetroot in a large, deep pot, covered in lightly salted water. Bring to the boil and cook until tender (approx 50 minutes).
Drain, and when cool enough to handle, peel off the skin and remove the ends. Cut into bite-sized chunks, set aside.
Add the oil to a large fry pan, add the mustard, cumin seeds, dried chilli and curry leaves, gently fry for a couple of minutes until the seeds start to pop and become fragrant.
Add the onion slices, turmeric and green chilli and cook for 5 minutes or until the onions soften.
Add the beetroot, cover and cook for a further 2-3 minutes.
Remove lid and add the coriander.
Serve warm or at room temperature with the yoghurt drizzled over.