Bombay Beetroot Salad
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Prep: 20 mins
Cook: 5 mins
As bright as a Bollywood dance sequence, you'll love this spiced salad.
This recipe is a:
See this week's box.
274 kcal
(per portion)
Ingredients you'll need
  • 2 carrots
  • 400g beetroot
  • 1 lime
  • A thumb of ginger
  • 2 garlic cloves
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • A large handful of coriander
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel the carrots and beets. Coarsely grate them. If you have a food processor with a grater attachment, you can use that to make it quicker.

  • 2.

    Zest and juice the lime. Peel and cut the ginger into thin slices. Cut the slices into matchsticks. Peel and thinly slice the garlic.

  • 3.

    Heat a small pan. When warm, pour in 2 tbsp olive oil. Add the lime zest, ginger, garlic and 1 tsp mustard seeds. Sprinkle in 1 tsp turmeric and a pinch of salt and pepper. Swirl everything together. Cook for 2 mins till the garlic and ginger are crispy. Pour into a small bowl.

  • 4.

    Pour the lime juice into the bowl.

  • 5.

    Finely chop the coriander stalks. Toss the dressing through the carrots and beets. Toss in the coriander stalks. Scatter the coriander leaves over the top to serve.