Indo-Italian Beetroot Salad

By Agri form  |  3rd Feb 2016  |  
5 from 1 review Rate It!
  • Photo of Indo-Italian Beetroot Salad by Agri form at BetterButter
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, a marvellous creation to spice up your day. Indo-Italian Beetroot Salad is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingIndo-Italian Beetroot Salad is just too tempting. This amazing recipe is provided by Agri form. Be it kids or adults, no one can get away from this delicious dish. How to make Indo-Italian Beetroot Salad is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Indo-Italian Beetroot Saladby Agri form. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Indo-Italian Beetroot Salad is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

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 Shah4 years ago

Can't wait to try this!