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Beetroot-carrot salad with yogurt

Beetroot-carrot salad with yogurt

    

Healthy salad (raita), served in the Indian menu with spicy food in order to remove heat from the spices. It is also an excellent tip for a healthy dinner, or a side dish to meat, even out of oriental cuisine.

Cook

No. of servings

4

Ready in

60 min.

Difficulty

medium

 

 

1. 

beetroot 12.25 oz (350 g)

2. 

Cut the beet into smaller cubes.

3. 

carrots 12.25 oz (350 g)

Clean the carrots, wash and cut in wheels.

4. 

unsalted butter 0.75 oz (20 g)

Melt the butter in a pot and add the carrots. Fry.

5. 

salt 0.5 tsp  water 3.25 tbsp (50 ml)

Add salt, water and simmer 10-15 minutes under a cover until soft. Let cool.

6. 

yoghurt natural 12.25 oz (350 g)  sugar cane 2 tsp  imalayan salt 0.5 tsp  ground black pepper 0.25 tsp  ground Roman caraway spice - jeera 0.25 tsp  dry mint spice 0.5 tsp  lemon-juice 2 tbsp

Mix carrots with the beetroot. In yogurt mix sugar, salt, pepper, caraway, mint and lemon juice.

7. 

By mixing the flavored yogurt and vegetables, finish the salad. Let it rest in the cold for an hour before serving.

Bon appetit!

beetroot12.25oz350grams
carrots12.25oz350grams
dry mint spice0.5tsp½teaspoon
ground Roman caraway spice - jeera0.25tsp¼teaspoon
ground black pepper0.25tsp¼teaspoon
imalayan salt0.5tsp½teaspoon
lemon-juice2tbsp2tablespoon
salt0.5tsp½teaspoon
sugar cane2tsp2teaspoon
unsalted butter0.75oz20grams
water3.25tbsp50milliliters
yoghurt natural12.25oz350grams

 

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