Bombay Beetroot Salad (4)

A very good way with this vegetable from Abel & Cole ” How to Eat Brilliantly Every Day”. If you like you can fold the grated veg through the warm oil while it is still in the pan.

Bombay Beetroot Salad (4)
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Bombay Beetroot Salad (4)
Print Recipe
  1. Peel and cut the ginger into thin slices. Cut the slices into matchsticks.
  2. Heat a small pan. When warm, pour in the olive oil. Add the lime zest, ginger, garlic and mustard seeds. Sprinkle in the turmeric and a pinch of salt and pepper. Swirl everything together. Cook for 2 minutes until the garlic and ginger are crispy.
  3. Whisk in the lime juice then fold in the grated vegetables.
  4. Finely chop the coriander stalks and stir into the vegetables. Pile into bowls. Scatter the coriander leaves over the top to serve.
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