Beetroot and Dill Salad ( Low Cholesterol Recipe)
by Tarla Dalal
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Added to 47 cookbooks
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Two unusual ingredients, beetroot and dill, complement each other in this salad. Sprouted methi seeds add to the vitamin c, b complex, iron and calcium content and help keep the heart healthy.
- Boil the beetroots, peel and cut into 25 mm. (1") pieces.
- Mix the beetroot and sprouted methi seeds in a serving bowl.
- Add the lemon juice, salt and pepper and toss well. Refrigerate to chill.
- Just before serving, add the dill and coriander toss well and serve.
Nutrient values (Abbrv) per serving
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