Un:Guilt Your Food | Beetroot Petal Salad

Recipe Courtesy Of Madhu Lahoty

In the recipe I have glorified these beets into beautiful petals. It doesn’t matter if you’re new to cooking or just learning your way around a kitchen, these recipes will make you feel (and look) like a pro.
It’s vegan as well as oil free
Hence true to the UN:GUILT YOUR FOOD category!

In winter, you find good quality vegetable produce aplenty I particularly enjoy creating recipes in winter, as one is spoilt with choices!

One such produce is the vibrant crunchy and juicy beetroot. Good quality, fresh beetroots should have their greens intact. The greens should be fresh-looking with no signs of spoilage. The beetroot should be firm, smooth, and a vibrant red-purple, not soft, wrinkled or dull in colour.,Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too. Beetroot is of exceptional nutritional value, especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.

It’s a versatile vegetable used in savoury and sweet dishes . It can consumed in its raw form, in salads and can be made into smoothies and juices !

Hope you are inspired to make this and please share your inputs and challenges !
Let’s make this platform an interactive one !

Beetroot Petal salad

2 large fresh beetroot

1 yellow pepper

4 tbsp cashews soaked

1 tsp sweetener ( natural .. jaggery /maple syrup )

1/2 tsp Mustard powder

Salt to taste

Pumpkin seeds /slivered almonds topping

Micro greens for garnishing

Method

Wash the beetroot and Pat dry.

Peel and slice using mandolin with a thin setting / regular slicer will do too .

Immerse these slices in hot water and then shock treat it with a cold bath

Chargrill the yellow pepper after it’s washed and peel once it’s cooked

De seed it and remove the stem

Blend the pepper together with the ingredients ( cashew , mustard , sweetener , salt) into a coarse salsa texture

Assemble

Take each slice of the beetroot

Place 1 tablespoon of the salsa

Pinch it together at one end with a clip

This will give the shape of a petal

Plating

On a serving platter place these beautiful vibrant crunchy and fresh delicious petals of beetroot

Topped with any nuts / seeds of your choice

And garnish with the microgreens !!

Un:Guilt Your Food By Madhu Lahoty : Madhu Lahoty has a very special and unique talent – she combines her understanding of ingredients and international cuisine, and her own exclusive technique to create gourmet dishes that are truly healthy (vegan, gluten free, almost no oil) that would be relished by Indian palates. She has been using this unique combination to create dishes that look spectacular and taste fabulous for her family for over 20 years, and will share some of these treasures through a regular column on Healthy Basket.