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Beetroot and Dill Salad


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Beetroot and Dill Salad

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 19 cookbooks   This recipe has been viewed 24470 times

Sweet beetroot and perky dill are a wonderful combination, both by virtue of their contrasting colours and their complementary flavours. With a simple yet tasteful dressing of mustard and olive oil, this combo transforms into an aesthetic beetroot and dill salad.

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Beetroot and Dill Salad recipe - How to make Beetroot and Dill Salad

Tags

Toss & Mix Salads (No cooking)No Cooking Veg IndianRefrigeratorAntioxidant Rich FlavonoidsFoods to cook in OctoberAnthocyanins a type of Flavonoids

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Ingredients

To Be Mixed Into A Dressing
2 tbsp olive oil
2 tsp vinegar
of mustard (rai / sarson) powder
1/4 tsp sugar
salt and freshly ground black pepper to taste

Other Ingredients
2 cups boiled and peeled beetroot cubes
2 tbsp finely chopped dill leaves
Method
    Method
  1. Combine the beetroot, dressing and dill in a bowl and toss gently.
  2. Refrigerate for 1 hour and serve chilled.


Nutrient values (Abbrv) per serving
Energy92 cal
Protein0.1 g
Carbohydrates0.4 g
Fiber0 g
Fat10 g
Cholesterol0 mg
Sodium0 mg

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Reviews

Beetroot and Dill Salad ( Know Your Green Leafy Vegetables )
5
Foodie#434506
 on 26 Mar 14 11:54 AM


A very quick and easy salad. The mustard and vinegar give it a very nice taste. A must try at home..
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