Beetroot and Dill Salad

1. Salads are light on your tummy, wholesome and good for your health. If you are someone who often munches on salad for lunch and dinner, you must check out this collection of 700+ vegetarian salad recipes. You can customize salad recipes with whatever ingredients are available around. If you like beetroot and dill salad recipe | Indian style beetroot dill salad | healthy chukandar and dill salad | then listing down some of my favorite salad recipes from our website:
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1. To prepare a vinaigrette for beetroot and dill salad recipe | Indian style beetroot dill salad | healthy chukandar and dill salad | in a small bowl or glass jar take olive oil.
   
2. Add vinegar. It can be swapped with fresh lemon juice. The acidity basically provides a tangy flavour to the beet and dill salad.
   
3. Add mustard powder. If you have mustard paste then use that for easy mixing.
   
4. Add sugar. Sugar can be replaced with honey.
5. Add salt and freshly ground black pepper. Adding salt enhances other flavours so season the dressing well. You can additionally toss in chilli flakes, paprika powder, chilli powder or finely chopped green chillies for heat.
   
6. Mix well and keep aside.
   

1. To prepare beetroot and dill salad recipe | Indian style beetroot dill salad | healthy chukandar and dill salad | firstly scrub and wash the beetroots. In India, red beets are highly popular and easily available but, fancy supermarkets do have other variants and you can use any type of beetroots like a candy cane, yellow beet or Crimson Globe, Crosby Egyptian and Early Wonder variety.
   
2. Transfer them in a pressure cooker.
   
3. Add enough water.
   
4. Pressure cook for 4 whistles. Allow the steam to release naturally and open the lid carefully.
   
5. Remove the beetroot and cool them slightly.
   
6. Peel off the boiled beetroots while they are still warm and discard the skin. You may end up with pink hands and pink stains so, make sure you use an apron and possibly gloves to prevent that. If you have a marble kitchen counter then be very careful while doing this procedure.
   
7. Place the beetroots on a chopping board and cut them into cubes. You can even cut them in slices or wedges if you like. Another way to cook beetroot is by roasting them. Compared to boiling it’s a slow process but, the end product is very delicious. For roasting the beetroots, place beets in foil-lined baking pan and top with prepared dressing. Bake for 25-30 minutes at 200°C or until tender.
   
8. Measure 2 cups and transfer them to a bowl.  You can even use the beetroot raw, if you enjoy the crunchy bite, in that case grating them is a great option.
   
9. Add dill. For an added crunch, you can add some toasted walnuts or pinenuts to the beetroot and dill salad. Other ingredients like crumbled feta cheese for a salty flavor and cucumber for freshness and crunch can also be added if you like.
   
10. Add the prepared dressing.
    
11. Toss gently and our classic beetroot and dill salad is ready.
    
12. Refrigerate the beetroot and dill salad for 1 hour.
13. Serve the beetroot and dill salad recipe | Indian style beetroot dill salad | healthy chukandar and dill salad | chilled.
    
14. Beetroot lovers can also check out other healthy salad recipes like: Mixed Sprouts Beetroot Healthy Lunch Veg Salad, Beetroot and Fruit Salad, Beetroot, Peppers, Carrot Healthy Salad for Work, Creamy Beetroot and Corn Salad.
15. Our collection of healthy salad recipes contains many quick salads, fruit-based salads, toss and mix salads and salad with dressing recipes.

1. Q. I am allergic to dill. What can i replace dill with? You can replace dill with mint leaves. 
2. Q. Can i add nuts to beetroot or dill salad? Yes you can add any nuts of choice, walnuts or pine nuts go best with beetroot and dill salad. 
3. Q. Can i skip adding mustard? Yes, you can skip if you dont like mustard. However, mustard shall give the beetroot and dill salad a nice zing. We advise you to try the salad with mustard.