Salad is an integral part of our dinner menu. My family loves it. On busy week days, it usually is a simple yet classic tomato, cucumber, onion salad, whereas on weekends I try to add colors to my salad.I tried this beetroot salad this Sunday and it came out really well.
- Sweet Curd – 1 small bowl.
- Olive Oil – 1 tbsp
- Lemon juice – 1 tbsp
- Salt and Pepper – As per taste
Cut the beetroot into bite sized pieces and microwave on high for 4 minutes. Blanch the peas in boiling water for 2-3 minutes.
Mix all the dressing ingredients in a bowl and stir well with a spoon. Keep it refrigerated.
Arrange the beetroot and peas along with coriander leaves in a serving plate. Season with salt and pepper as per taste. Sprinkle a generous amount of dressing over the salad. Garnish with boiled egg(optional) and serve.