Beetroot and Dill Salad ( Low Cholesterol Recipe)
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 48 cookbooks
This recipe has been viewed 41956 times
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
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.