Name: Indo-Italian Beetroot Salad recipe by Agri form at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 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

ABOUT Indo-Italian Beetroot Salad RECIPE

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

Ingredients Serving: 4

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

Instructions

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.
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.
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.
Add the dressing and mix it well again, and leave it aside for a few minutes for it to absorb the flavours.
Place the rocket leaves on a platter and top them with the beetroot mixture. Add Piave shavings and serve.

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