Roasted Beetroot Salad

I haven’t had the inclination to explore much with this rich red colored vegetable apart from just having them party boiled or by making cutlets which of course is wonderfully flavored but most definitely not the most healthy thing to binge on a regular basis.

So finally as the guilt cord struck me, I thought of making a large salad bowl with the Beets as the protagonist and the rest of the veggies that my fridge has in stock for me most of the time and thus arrived the Roasted Beetroot Salad 🙂

Ingredients:

  • 2 Beetroots
  • 2-3 cloves of garlic
  • 1 Cucumber
  • 1-2 Tomatoes
  • Nuts of your choice. I had cashews and walnuts in stock. 🙂
  • Chopped Lettuce
  • Chopped Kale
  •  Lightly Steamed Broccoli Florets
  • Dried Cranberries
  • grated vegan cheese (optional)
  • and some croutons  🙂

Home Made Salad Dressing:

  • 1 Tbsp Olive oil
  • 1 Tbsp Apple Cider
  • 1/2 Tbsp maple syrup

And a drizzle of Vegan Mayo which is completely optional

To Prepare:

  • Preheat the oven to 180 C or 350 F.
  • Cut the beetroots into big pieces along with its skin on. Sprinkle some salt and warp them in foil paper. Once they are roasted and cooled, the skin will peel off easily.
  • In another piece of foil paper, wrap a couple of cloves of garlic drizzled with some olive oil.

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  • Place the foil wrapped beet and garlic in the oven and bake them for at least 20-25 mins.

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  • Meanwhile you can have the rest of the salad ingredients chopped, the cheese grated & the dressing prepared and kept aside.
  • Once the tray is out of the oven, allow it to cool down, unwrap the foils. The beet are now tender and can be peeled off so easily.
  • Crush the roasted garlic and mix in with the rest of the lettuce, kale, tomatoes and other ingredients.
  • chop the beets as per your desired size and mix it along with the rest.
  • Finally, its time for seasoning and the salad dressing to go in and a colorful salad is just so easily ready.

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Enjoy♥

Beetroot & Carrot Cutlets (Falafels)

Falafels or popularly known as cutlets or chops in India, is a very popular dish, as a snack or a even as starters.

I have always seen my Mom, making these with almost any leftover veggies or specially brought veggie to please guests coming over, in the chilling winter months, a rainy day or to be simply put – her foodie family . 🙂 Among the many, Falafels or chops made from boiled beetroots, carrots and potatoes with some hidden crunchy peanuts have always been her show stopper.

Also known as Beetroot Cutlets, this is also a favored Indian street snack in the eastern belt of the country and my Husband’s all time favorite.:)

These cutlets are such an interesting twist to the neutral flavor of beetroots and carrots pepped up with some Indian spices and I simply love the natural color of the rich veggies and the surprise crunch of the peanuts. It’s simple, appetizing and definitely lip smacking. 🙂

Here is all that you need:

The veggie list:

  • 2-3 medium sized beetroots
  • a cup of baby carrots or 3-4 regular sized carrots
  • 3-4 medium sized potatoes
  • 1  cup + 3 tbsp of gramflour
  • bread crumbs to coat
  • 1/4 cup peanuts
  • some chopped green chilies (optional).

From your spice rack:

  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1 1/2 tsp salt (as per taste)
  • 2 tsp of sugar (yes you will love the mild sweetness here)
  • a pinch of rock salt (optional)
  • a pinch of asafoetida
  • oil for frying

To Prepare:

  1. Boil the chopped up beetroots, carrots and potatoes in a pressure cooker until soft and mushy.
  2. Once the beet, carrots and potatoes are boiled soft, allow them to cool and mash them with a potato masher or by hand as convenient to you.
  3. In a non stick skillet, dry roast 3 tbsp of gramflour on low heat and keep it aside
  4. In the same skillet, heat some oil and shallow fry the peanuts and keep them aside as well.
  5. To some more oil, add the asafoetida, cumin & coriander powder and the chopped green chilies.
  6. Saute for a few seconds and add the mashed boiled vegetables in the spices and mix well.
  7. Add the previously roasted gramflour to this. This will help in soaking up the excess moisture and act as a binder while preparing the cutlets.
  8. Add salt and sugar adjusting the taste as per your needs, tossing in the peanuts and mix well so that the spices are well infused and filling begins to dry.
  9. Sprinkle some garam masala powder and rock salt for the final mix and turn off the heat.
  10. Spread this mixture over a plate and allow it to cool. When I run short of time, I either make this ahead of time or put it in the fridge to aid the cooling. 😀

Falafel Time 😀

  1. Once cooled completely,its time to make the cutlets. In a bowl, take the remaining gramflour and add some water to make a thick smooth paste and in another plate spread out the bread crumbs.
  2. Bind & shape the cutlets as per your desired size in your palms, carefully dip them in the gramflour batter and roll in the breadcrumbs to coat evenly. For a harder and crispier crust, repeat this step again and keep aside.
  3. TIP : To prevent your cutlets or falafel from breaking while frying, cool the ‘ready to fry’ cutlets in the fridge for atleast 10-15 minutes prior to frying.

Just before serving, shallow fry these wonderful cutlets and serve them hot to surprise family & friends with a beetroot treat. 😛

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Pic Source: From my Kitchen  🙂

 

You can also prepare these and store them in a air tight container for a couple of days in your refrigerator. I doubt they will last that long though. 🙂                                                     These can be served as is with some ketchup, dips or your choice or chutney, as a slider in a vegan veggie loaded burger, in pita pocket breads or along with taco breads – really, the options are delightfully endless. 🙂

Do try these out and share your experience. ♥