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A classic Mangalorean Salad which marries multiple flavours & textures for a healthy tasty feast to the taste buds.
10 min
Prep Time
30 min
Cook Time
40 min
Total Time
6
Servings
To begin with, cook the beetroot by pressure cooking with sufficient water for about 5 whistles.
Once cooked, run the beetroot under cold water, slice off the ends and peel them.
Halve the beetroot & slice them thick (about 3mm).
Transfer to a mixing bowl and add in sliced cucumber, tomatoes, onion, green chillies & ginger.
Toss & mix until the beetroot begins to stain the remaining ingredients.
Squeeze in the lemon juice & season with salt (adjust the quantity to your taste preference).
Garnish with chopped coriander leaves.
Let it sit for sometime, preferably in the refrigerator before serving, for the flavours to infuse.