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Kosambir, Indian beetroot salad
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03-07-2010 10:02pm#1
A simple no-cook salad from Maharajtra in Western India.
A great way to enjoy a beetroot salad
1lb of peeled grated beetroot
1/2 cup peanuts and/or cashews roughly crushed
1/2 cup onion finely chopped
5 springs Coriander finely chopped,
(I used Osaka Mustard greens for extra heat)
1 Tsp roasted cumin powder
Green Chilies, finely chopped to taste
Lemon or Lime juice to taste
Salt to taste
If it is available, a little coconut milk can be nice to turn the chilies into a paste.
Just throw in a bowl and mix.
If you are grating/shredding the beetroot by hand, don't wear anything you don't mind losing, this is one recipe that men have a right to wear an apron for
Beets are very healthy. A lot of recipes ask that you add sugar, but small beets are very sweet.
The beets and onions have a lovely crunch to them.
Add the chopped onions to the salad only when serving, otherwise the salad loses its freshness.
Its also best served a little chilled, so stick in the fridge for about an hour before serving.
Update note - this is really nice mixed with leftover cold basmati rice to go with a green salad2
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