Child Friendly Beetroot Salad
Photo by Palak Jain
Beetroot salad with candied spicy cashew nuts and fresh mint.
Ingredients
- 2 medium beetroots, grated
For the Dressing
- 1 lemon, juiced
- ¼ tsp unrefined salt or to taste
- 2 sprigs fresh mint (pudina), finely chopped
For the Sweet Spicy Cashew Nuts
- 1 cup cashew nuts, broken into halves or thirds
- 1 tbsp date paste
- 1 tsp whole black pepper (kali mirch)
- ½ tsp cloves (laung)
- ¼ tsp unrefined salt or to taste
Method
Prepare dressing by mixing lemon juice, salt and the chopped mint. Add to the beetroot and transfer to a serving plate. Keep aside.
Grind or crush the whole black pepper and the cloves to a powder. Transfer to a bowl and add the date paste, salt and cashew nuts. Mix well. Heat a cast iron skillet and cook the coated cashew nuts on a very low flame until the cashews are lightly browned and crisp.
Sprinkle a few tablespoons of the cashew nuts over the salad and serve.
Serves 4-6
Storage / Shelf Life
The remaining cashew nuts may be stored for a week in an airtight container at room temperature.