Carrots and beet roots are in season and all the winter salad greens are nowhere to be seen. Well, we find the salad greens but knowing that those are coming from so far away, we wouldn’t like to burn more fossil fuel to make our salad cool. Eating seasonal produce is so much better even if some of the produce is being transported from faraway places.
Choosing some of the summer vegetables to make salads is a better idea and that is what we do. This salad is a burst of colour and packed with antioxidants and minerals. It can be a side dish or a meal in itself if you wish.
(2 large servings)
3/4 cup- Beetroot peeled, cleaned and chopped or grated finely
1 cup- Carrots peeled cleaned and chopped or grated similarly
1/2 cup- Pomegranate seeds
1 tsp- Grated ginger
1 tsp- Black salt (or use table salt)
1/2 tsp- Pepper powder
2 to 3 tbsp- Lime juice or orange juice (I used orange juice as that was handy)
A little sugar if required (to balance lime juice)
2 to 3 tbsp- Coconut cream or coconut milk
* Mix everything together and let it chill for 10-20 minutes before serving.
* Add some sprouts to make this salad a meal in itself.
* Do not skip adding the coconut cream to the salad as the presence of some fat helps absorb all the vital vitamins present in the ingredients. If you don’t have coconut cream you can add freshly grated tender coconut to the salad.
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