2 medium sized beets
2 tablespoons cottage cheese
1/2 lemon juice
Salt to taste
For tempering – 1 tsp oil, cumin seeds, mustard seeds, asafoetida, 1 green chili chopped
Method of Preparation for this salad: –
Wash the beet, grate it in long strings and boil it. Drain the water.
Add the cinnamon, sugar, salt, lemon juice in it. Heat oil in a tempering bowl, add cumin seeds, mustard seeds, asafoetida, add chopped green chili and let the heat remain on for 2-3 minutes as the chili become crisp.
After that, add the cooked beetroot and mix well. Garnish with cilantro.
Note – 1. While cooking the beet, it should not be cooked too much. They have to be little rigid.
- Chillies are optional and served on salad for young children as well.