Indo-Italian Beetroot Salad | How to make Indo-Italian Beetroot Salad

By Agri form  |  3rd Feb 2016  |  
5.0 from 1 review Rate It!
  • Indo-Italian Beetroot Salad, How to make Indo-Italian Beetroot Salad
Indo-Italian Beetroot Saladby Agri form
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About Indo-Italian Beetroot Salad Recipe

A beautiful and refreshing salad recipe that consists of various textures and flavours.

Indo-Italian Beetroot Salad is delicious and authentic dish. Indo-Italian Beetroot Salad by Agri form is a great option when you want something interesting to eat at home. Restaurant style Indo-Italian Beetroot Salad is liked by most people . The preparation time of this recipe is 10 minutes and it takes 5 minutes to cook it properly. Indo-Italian Beetroot Salad is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Indo-Italian Beetroot Salad. Indo-Italian Beetroot Salad is an amazing dish which is perfectly appropriate for any occasion. Indo-Italian Beetroot Salad is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Indo-Italian Beetroot Salad at your home.

Indo-Italian Beetroot Salad

Ingredients to make Indo-Italian Beetroot Salad

  • 1 Beetroot, boiled & cubed
  • 2 spring onions, sliced
  • 2 Unripe green mangoes
  • 1 fresh green coconut with flesh
  • Handful mint leaves
  • Handful Rocket leaves or young spinach
  • 50 gms Piave cheese shavings
  • For the dressing:
  • ¼ cup coconut water
  • 4 cloves garlic
  • 4 Bird’s eye chillies
  • 2 tbsp lime juice
  • 1 tsp Nigella seeds
  • salt to season

How to make Indo-Italian Beetroot Salad

  1. Cut the top of the coconut and remove the water, which you will need for the dressing. Scoop out the flesh and cut it into match sticks; keep them aside.
  2. For the dressing, make a paste of garlic, chilli and lime juice, add coconut water, and give it a quick whiz in a food processor. Remove in a clean bowl, season with salt and add the nigella seeds. Keep aside.
  3. Cut the mango into match sticks, and in a clean bowl, combine it with beetroot, spring onion and mint leaves. Add the coconut flesh and give it a good mix.
  4. Add the dressing and mix it well again, and leave it aside for a few minutes for it to absorb the flavours.
  5. Place the rocket leaves on a platter and top them with the beetroot mixture. Add Piave shavings and serve.

My Tip:

The saltiness of Piave and sweetness of coconut works wonders for this recipe.

Reviews for Indo-Italian Beetroot Salad (1)

Manali Shah2 years ago

Can't wait to try this!