Beetroot Carpaccio & Amaranth Raita
Beetroot Carpaccio & Amaranth Raita
Thinly slices beetroot with vegetable yoghurt by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Tossing
  • Cooking Time 40 minutes
  • Yield 3 to 4 servings
  • Bake Beetroot:
  • 1 medium size beetroot
  • 2 pods garlic
  • 1 tablespoon olive oil
  • A pinch of salt
  • Amaranth Raita:
  • 1 bunch of amaranth greens
  • 2 tablespoons vegetable oil
  • 2 dried red chili
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 ½ cup of yogurt
  • Salt to taste
  • Salad Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vineger
  • 1 teaspoon of cumin powder
  • Juice of ½ lemon
  • 1 ½ tablespoon honey
  • 2-3 inches ginger, grated
  • Salt to taste
  • Salad:
  • Feta crumbled or cubed - ½ cup
  • Any mixed salad greens
  • Cherry tomatoes
  • Candied Pecans - a handful
  • Baked beetroot
  1. Bake beetroot:
  2. Preheat Oven to 180 degree celsius.
  3. Wash clean and dry beetroot. Remove the top and bottom of the beetroot so that it stays in place.
  4. In an aluminium foil, place beetroot along with the peeled, crushed garlic and olive oil. Season with a little bit of salt.
  5. Seal the aluminium foil loosely. Ensure it is closed from all sides. Place it on a baking tray and bake for about 40 mins or till cooked.
  6. When cooled, peel the skin off.
  7. Slice the beet thinly using a mandolin. Set aside.
  1. Salad Dressing:
  2. Pour all dressing ingredients into a bowl, and whisk till well combined.
  1. Beetroot Carpaccio Assembly:
  2. In a tray assemble the salad greens, tomatoes and sliced beetroot.
  3. Top the salad off with feta and candied pecans.
  4. Drizzle dressing.
  1. Amaranth Raita:
  2. Chop the amaranth leaves into small pieces.
  3. Heat up the pan and add in 2 tbsp of cooking oil.
  4. Once the oil is heated, add in mustard seeds. Once the mustard seed starts popping, add in cumin seeds.
  5. Tear the dried chillies into pieces and throw them into the pan.
  6. Season with some salt and then add in the amaranth leaves.
  7. Add in yogurt once the amaranth leaves wilt.
  8. Mix well and serve.

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