Follow these steps for perfect results
Black pepper powder
to sprinkle
Salt
to taste
Cumin powder (Jeera)
to sprinkle
Lemon juice
freshly squeezed
Chaat Masala Powder
to sprinkle
Beetroots
halved
Wash and cut the beetroots in half.
Place the beetroot halves in a pressure cooker with 1/2 cup of water.
Pressure cook for 6-7 whistles and turn off the flame.
Allow the pressure to release naturally.
Open the cooker, remove the beets and allow them to cool to room temperature.
Peel the skin and slice the beetroot.
Sprinkle salt, black pepper powder, cumin powder, and chaat masala powder over the sliced beets.
Squeeze lemon juice over the salad.
Serve chilled with Phulkas, Smoked Dhaba Dal, Layered Vegetable Tricolor Biryani, and Boondi Raita.
Expert advice for the best results
Adjust the spices according to your taste.
You can also roast the beetroot instead of steaming.
Add other vegetables like cucumber or carrots for added crunch.
Everything you need to know before you start
10 mins
Can be made a day ahead.
Arrange the beetroot slices on a plate and garnish with fresh coriander leaves.
Serve as a side dish with Indian meals.
Serve as a light snack.
Balances the earthy flavor.
Discover the story behind this recipe
Beetroot is commonly used in Indian cuisine for its nutritional value and vibrant color.
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