Saturday, February 20, 2010

Beet-Spinach Salad (Red & Green Salad)

I got this recipe from a salad cookbook. As usual, I made modifications to the quantities to my liking and used the ingredients that I had.


Beet-spinach salad

Items:
2-3 beets, boiled & diced
3 tbsp extra virgin olive oil
juice of 1 orange
1 tsp fine sugar (I used regular sugar)
1 tsp fennel seeds (Gujarati: variyaali)
salt & pepper
baby spinach to make a bed for salad

Method:
First of all, boil the peeled beets in pressure cooker for 3 whistles.

Once boiled and cooled a bit, dice the beets and set aside.


Dicing the boiled beet

Heat the olive oil in a heavy-bottom pan. Add orange juice, sugar and fennel seeds and stir well until sugar dissolves. Add salt and pepper to taste and add diced beet to it. Stir to coat all beets with the dressing and then remove from the heat.


Cooking diced beet with dressing

Arrange baby spinach leaves in a plate or bowl and put the warm beet on top and serve immediately.


Warm beet on baby spinach

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