Enjoy the veggies raw to benefit the most out of it…
It’s a known fact that veggies when cooked would loose most of their nutrients. On the other hand to enjoy the veggies most of us want them to be cooked. For me, some veggies taste better when eaten raw rather than cooked. Carrots, beetroot, broccoli, celery etc are some of them. I try to add at least one raw vegetable to my meals everyday, mostly it would be baby carrots. After having carrots for a few days in a row, obviously my taste buds will get bored and would force me to move on and pick a different veggie.
Yesterday, raw fresh beetroot was my pick. I adore the purple color, the earthy flavor and the crispiness of beetroot. Well, to enjoy raw beetroots to the fullest, I have to season it a bit. Here is how I like to have my raw beetroot. Believe me, this beetroot salad tastes delicious and make a colorful side for any meals.
Beetroot Salad
Ingredients
- Beetroot, fresh and grated- 1 large
- Red onion, minced- 1 small
- Pickled Jalapeno, chopped small- 6 round slices(or use chopped green chilies- 2)
- White Vinegar- 1 1/2 tbsp
- Ground Pepper- 1/8 tsp
- Salt- to taste
- Cilantro, chopped small- 1 handful
Instruction
- In a bowl, combine all the above ingredients and keep aside for 10 minutes.
- Serve as a side for lunch or dinner.
Tips:
- For better taste use fresh beetroot.
- Red onions impart a tangy taste to this salad.
- Beetroot, fresh and grated- 1 large
- Red onion, minced- 1 small
- Pickled Jalapeno, chopped small- 6 round slices(or use chopped green chilies- 2)
- White Vinegar- 1½ tbsp
- Ground Pepper- ⅛ tsp
- Salt- to taste
- Cilantro, chopped small- 1 handful
- In a bowl, combine all the above ingredients and keep aside for 10 minutes.
- Serve as a side for lunch or dinner.
Red onions impart a tangy taste to this salad.
